Welcome Back to the 2 Guys & A Cooler Channel. Today we are continuing with our Salami starter culture series and in todays episode we get to introduce a brand new, never before seen in the US, salami starter culture. The Flavor of Italy by The Sausage Maker
This culture is very special as it contains 4 species of bacteria that are incredibly robust. Flavor of Italy is designed to bring to you a Southern European, Mediterranean style of flavor with a well rounded aroma with Bioprotective Qualities that protect against Listeria.. This culture is considered a “fast acidification” culture so the ferment time will be ultra quick. 12-36 hours
Here’s what you need to know.
Keep the culture frozen till you are ready to use
1 tsp of culture in 1/2 cup of water for every 10 pounds of mince meat
Allow the culture to rehydrate for 30 minutes prior to using
Use Dextrose as the fermentable sugar (the more you add the lower your pH will drop)
Ferment at 75F – 90F for 12-36 hours
Humidity during fermentation stage 90%
Target pH should be 4.9 – 5.2
Once target is reached transfer to a drying chamber set to 55F and 75% – 80% humidity.
Let dry till target weight loss has been achieved (30% – 40%)
Flavor of Italy Salami Starter Culture (Sausage Maker):
Flavor of Italy Salami Starter Culture (Amazon):
FERMENTATION:
This doesn’t have to be complicated. Because Flavor of Italy has a broad temperature range of fermentation (75f-90F) you can literally hang this anywhere this temperature can be achieved. I use a smoker (turned off) and set my temp to 85F and my humidity to 90% but you can place this in your oven with a light on, in a cellar, in your kitchen, in an ice chest and a tray of water. It really doesn’t matter.
IMPORATNT Fermenting TIPS:
The hotter you have the temp (90F) the faster your salami will ferment. The lower you have the temp (75F) the slower it will ferment and the better the color, the flavor, and the aroma will develop.
Dextrose:
If you are new to salami making the general rule of thumb for Dextrose is 1% will generally drop your pH by 1 full point. It is recommended to start with .37% – .5% (of the total weight of your meat) and see where that gets you. The more dextrose you add the lower your pH will drop.
Links for Temp controllers and Humidity Controllers:
Temperature Controller:
Humidity Controller:
Humidifier:
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, if you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women.
Our Amazon Store Front:
A sneak Peek at what we use in our kitchen:
Lodge Cast Iron Griddle
Lodge Cast Iron Skillet 17 inch
Vacmaster Vacuum Sealer
Robo Coup w/Dicer
Marcato Pasta Maker
Chef’s Knife Yaxell Gou 8inch
Wusthof Boning Knife
Shun Classic Paring Knife
We use The Sausage Maker for all our Charcuterie projects. They have products for all sorts of cool projects like sausage, fermenting, wine making, cheese making and lots more. Be sure to check them out.
The Sausage Maker:
If you are a subscriber to this channel The Sausage Maker has extended a coupon code to use. If you are not a subscriber don’t worry just click that subscribe button and click that notification bell and you are good to go.
Here is the Coupon Code from the Sausage Maker: 2GUYS219
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 –
• Signals (4 Channel Temperature Probe) –
• Extra Big and Loud Kitchen Timer/Alarm –
• Pocket Temp/Humidity Meter:
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Eric
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