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piedmont piedmont is offline
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Default Fermented Sausages

"Mort" > wrote in message
...
> piedmont wrote:
>
>> "Mort" > wrote in message
>> ...
>>
>>> Good news, to me at least. There's a book out on Dry Cured and
>>> Fermented Sausages that looks like it might be a winner.
>>>
>>> The Art of Making Fermented Sausages
>>> <http://www.amazon.com/dp/0982426712/ref=pe_606_14001560_pe_ar_t1>
>>>
>>> I've always liked the Kutas book, and others on the subject,
>>> but they fall completely short on the subject of fermented
>>> products. I think this book might fill that niche. Hopefully
>>> some of the recipes will give my cold smoker something to do
>>> this winter.
>>>

>>
>> Hi Mort,
>> I read the description of the book and it sounds interesting, whats th
>> deal about salami they mentioned and it being fermented, I never heard of
>> thif fermanted thing with sausage, give us some insight.
>> piedmont

>
> There's two main types of the dried sausage products.
>
> One is dried (or semi-dried), but not fermented.
>
> The other is dried as well as fermented.
>
> The dried products are stuffed as usual, then allowed to
> slowly dry in a controlled environment. The end product
> is shelf stable and theoretically doesn't require refrigeration,
> though I typically do keep most of them in a cooler of some
> sort. It depends on the degree of drying, which varies.
>
> Fermented products also have a starter culture added during mixing.
> The starter culture adds an organism that grows in the initial
> drying phase and gives the product a slight tang (it raises the
> acidity like any fermented product). The higher acidity also
> contributes to the anti microbial effect. These products are
> truly shelf stable and can be kept at room temperature
> indefinitely.
>
> Not only that, they're incredibly good. Ever try a really high
> quality dried salami or pepperoni? They're a work of art.
> When you add to that a cold smoking step at the end, it
> turns into one the best foods in the world.
>
> Here's one of the few good online sources with in-depth info on
> making fermented and dry cured products. He's got all kinds of
> different recipes on sausage making.
>
> Len Poli's Site
> http://home.pacbell.net/lpoli/
>
> More than just sausage recipes there, too. Also whole muscle meat
> products like cappacolla and breseola.
>
> Here's a source for starter cultures:
>
> Allied Kenco Cultures
> <http://www.alliedkenco.com/catalog/advanced_search_result.php?keywords=culture&osCsid =undefined>
>
> There's only one other book (besides the above one) I've been
> able to find with good coverage of the dry curing and fermenting
> process.
>
> Cooking by Hand
> <http://www.amazon.com/Cooking-Hand-Paul-Bertolli/dp/0609608932/ref=sr_1_1?ie=UTF8&s=books&qid=1263838237&sr=1-1>
>
> --
> Mort



Mort,
Very interesting, much to look over, and I doubt I've ever in my life had
any good quality salami or pepperoni buying the typical crap in grocery. But
I think I may make a search in Charlotte for a 'real' sausage maker.
Thanks! piedmont