Ingredients, Additives, Flavours & Extractives - Reference

USING LACTIC ACID STARTER CULTURE

Our SM-194 starter culture is a fast fermenting culture well suited for all fermented sausages for which fast acidification is desired. A minimum temperature of 20’C for at least 48 hours is required, to allow for the mild aroma development as well as a stable colour. We have provided details dire ctions to ensure best results for your fermented sausage products.

Directions

1. Make the salami mass using the normal amount of spices, salt and cure. It is important to ensure that 5-6grams of dextrose per kilo of meat (9oz to 100 lbs meat) is used to feed the starter culture. The sugar is added with the spices.
   
   Without the sugar, the starter culture will not have sufficient food to produce lactic acid. For even better colour, always use 0.04 - 0.07% sodium erythorbate or sodium ascorbate.
   
   
2. Use a 25-gram package for every 200 kg meat. Shake package well before opening. For 100 kg meat batch, use 1/2 of package. Store, tightly and use remainder as soon as possible. Mix starter culture according to package instructions, adding to 1000 ml (1 litre) of de-chlorinated
   or distilled water @ 8 – 10°C. (Chlorine will kill the culture organisms.) To de-chlorinate tap water, allow container of water to sit for 48 hours to allow the chlorine to dissipate.
   
   
3. When all of the spices, cure, salt and sugar have been well blended into the salami mass, uniformly pour the starter culture solution over the meat mass. DO NOT allow the culture to directly contact the other ingredients prior to mixing with the meat.
   
   
4. The salami can be stuffed immediately and placed in a smokehouse, cook room or warm room, which has a temperature range of 24ºC to 26ºC (75ºF - 79ºF). The relative humidity should be 95% to start and 90% at the end of the fermentation cycle.
   
   Fermentation should take from 16 – 48 hours but the pH must be taken before removal to ensure complete fermentation. The product is then placed in a drying room. The pH of the fresh meat will be approximately 6.1 - 6.4 before processing, and will drop to 4.8 - 5.0 after fermentation.
   
   The final pH of the dry sausage will be in the range of 4.7 to 5.0, depending on the sugars added and the process
   
   
5. Smoking and cooking step can also be included (optional).
   
   
6. After fermentation, the product is transferred to a drying room at 10 - 15º C (50 - 59ºF) and a relative humidity of 75%. The product will then dry for several weeks to several months.

To the best of our knowledge, the above information is accurate and reliable, and is offered solely for consideration and assistance without any warranty or guarantee.

Questions? Contact our technical specialists
@ 1-888-456-6252, or at lab@malabarsuperspice.com.
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