BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: CoreyMac on July 16, 2020, 11:43:23 AM

Title: Summer sausage and bactoferm
Post by: CoreyMac on July 16, 2020, 11:43:23 AM
Finally getting back to the sausage making game and I am interested in making summer sausage with bactoferm for the tang. My question is.to the veterans, the instructions say hold the sausage at 86deg.f  to get the desired results. We have an oven with a bread proofing cycle on it that goes from 83 to about 97 deg f, will the 97deg temp be too high and cause issues? I can experiment and prop the door open with my thermo pro to monitor temp but how critical is the 86deg? 

Thanks
Corey
Title: Re: Summer sausage and bactoferm
Post by: Habanero Smoker on July 19, 2020, 01:26:28 PM
I've stopped making dried cured sausage some time ago, and lost most of the information I did have. Today I came across a chart on how temperature effects culture fermentation. The temperature is also dependent on the culture type. It seems the faster you ferment the more sour the outcome will be.

Starter Cultures Table (https://www.alliedkenco.com/pdf/Culture%20Type%20And%20Uses.pdf)
Title: Re: Summer sausage and bactoferm
Post by: CoreyMac on July 20, 2020, 01:08:41 PM
Thanks, that's good info. As it turns out the proofer cycle on my oven goes almost to 120f so that's out. Even just Turning the on oven light gives me about 90 ish deg so I think more experimentation is required.

Thanks for the advice
Corey
Title: Re: Summer sausage and bactoferm
Post by: cathouse willy on July 20, 2020, 02:02:54 PM
 Corey, When I ferment salami I hang it in my smoker , the pid holds the temp I want just fine and I boost
 the humidity with a pan of water.