Re: RE: [MN]Fermenting meat or curing meat...

[Guest guest]

,

This might help.

http://www.uga.edu/nchfp/publications/nchfp/lit_rev/cure_smoke_meats.html

Darrell

Message: 360 From: Polemeropoulos Received: Mon Nov 08

Subject: RE: Fermenting meat or curing meat...

>Two questions on this subject:

>

>1) Is fermenting meat the same as curing meat? And if so, that

>would mean traditional slab bacon is then fermented, right?

>

>2) How does one go about getting the proper strains into the

>desired meat? ATCC? The air?

>

>Thanks in advance.

>

[Guest guest]

Has this sausage making site been mentioned recently? It has

pictures of the salami process with starter cultures, moulds and

the whole 9 yards.

http://home.pacbell.net/lpoli/index.htm

http://home.pacbell.net/lpoli/page0004.htm

Here are a couple of sites that sell fermented meat cultures.

http://www.biosourceflavors.com/m_cultures.htm

http://www.butcher-packer.com/c_starterculture.htm

http://www.danlac.com/store/default.asp?category=4#52

Here is a site that has a flowchart illustrating the process

of making both chopped and ground fermented sausage.

This Italian(?) company has a live culture line called Lyocarni.

You may need to cut and paste the url.

http://www.saccosrl.it/lyocarni_eng/structure/fermented_sausages_production_info\

rmation.html

Darrell

[Guest guest]

Thanks, Darrell.

This is really great.

-----------------------------------------------------------------------

Has this sausage making site been mentioned recently? It has

pictures of the salami process with starter cultures, moulds and

the whole 9 yards.

http://home.pacbell.net/lpoli/index.htm

http://home.pacbell.net/lpoli/page0004.htm

Here are a couple of sites that sell fermented meat cultures.

http://www.biosourceflavors.com/m_cultures.htm

http://www.butcher-packer.com/c_starterculture.htm

http://www.danlac.com/store/default.asp?category=4#52

Here is a site that has a flowchart illustrating the process

of making both chopped and ground fermented sausage.

This Italian(?) company has a live culture line called Lyocarni.

You may need to cut and paste the url.

http://www.saccosrl.it/lyocarni_eng/structure/fermented_sausages_production_info\

rmation.html

Darrell

[Guest guest]

Darrell--

This is a Stunning Wealth of information.

I forget that just because I looked this stuff up once 2 yrs ago. that more

things even better have been added to the Web since.....

Thank you so much.

--Terry

Re: RE: Fermenting meat or curing meat...

Has this sausage making site been mentioned recently? It has

pictures of the salami process with starter cultures, moulds and

the whole 9 yards.

http://home.pacbell.net/lpoli/index.htm

http://home.pacbell.net/lpoli/page0004.htm

Here are a couple of sites that sell fermented meat cultures.

http://www.biosourceflavors.com/m_cultures.htm

http://www.butcher-packer.com/c_starterculture.htm

http://www.danlac.com/store/default.asp?category=4#52

Here is a site that has a flowchart illustrating the process

of making both chopped and ground fermented sausage.

This Italian(?) company has a live culture line called Lyocarni.

You may need to cut and paste the url.

http://www.saccosrl.it/lyocarni_eng/structure/fermented_sausages_production_info\

rmation.html

Darrell