Bacterial cultures for sausages, 2 g BROWIN 410016, 10 cm x 0.5 cm x 10 cm

• Maturing meat products at home - Enjoy the satisfaction of crafting your own homemade seasoned sausages. The BROWIN 410016 bacterial cultures will assist you in preparing sausages like chorizo, salami, or palcówka.
• Sausage maturation in just 10-14 days - The expertly selected bacterial cultures make it possible to carry out quick, yet safe maturation of smoked meats and sausages in the comfort of your home.
• Extra safety - Using our bacterial cultures ensures that your homemade products are protected against harmful bacterial growth.
• Unique flavor and aroma - This product not only speeds up the maturation process but also infuses your meats with a distinctive aroma and flavor that will delight your friends and family.
• Sufficient for 10 kg of meat - One vial of BROWIN 410016 bacterial cultures allows you to prepare approximately 7 kg of your favorite seasoned products!

These bacterial cultures are specially formulated for the quick and safe maturation of homemade sausages, including popular varieties like chorizo and salami. They not only safeguard your products against harmful bacteria but also enhance them with a rich aroma and flavor typical of mature sausages. One vial is adequate for 10 kg of meat.

The shelf life considers the possibility of transporting the product at temperatures below 30°C for up to 7 days.

Ingredients for 5 kg of chorizo sausage:

2 kg of pork shoulder, 2 kg of pork ham, 0.5 kg of beef, 0.5 kg of fat bacon, 200 ml of cold water, 75 g of non-iodized salt (3.5 tbsp), 15 g of ground hot pepper (5 tsp), 10 g of ground black pepper (3.5 tsp), 7.5 g of ground red bell pepper (2.5 tsp), 7.5 g of ground smoked red bell pepper (2.5 tsp), 6 g of sugar (1 generous tsp), 5 g of ground white pepper (1.5 tsp), 5 g of granulated garlic (1.5 tsp), 2 g of oregano (2 tsp), 200 ml of dry red wine, pork casings, 1 g of bacterial cultures (0.5 vial).

Recipe: Grind the pork shoulder and ham using a plate with 10-12 mm holes or using a kidney plate. Grind the bacon with a 2 mm plate. Grind the beef twice with a 2 mm plate. Knead the mixture with 200 ml of cold water until a white mush forms. Combine all the meats, add the seasonings, and thoroughly knead in 200 ml of the wine. Refrigerate for 2 hours. Pour half of the vial content into 10 ml of cold water, mix well, and incorporate it into the meat mixture, kneading thoroughly. Fill the casings with the mixture using a sausage stuffer. Allow the sausages to dry for about 2 days at temperatures of up to 22°C, preferably in a hanging position like on a meat smoking stand to activate the bacteria. After drying, transfer them to a smokehouse and smoke at temperatures of 30-35°C for 3 hours, using fruit woodchips (cherry or plum). Let them rest on the meat smoking stand at 22°C for an additional 2 days. For optimal results, vacuum-seal the sausages and store them in a refrigerator (+7°C) for at least 6 days. Alternatively, they may be stored at +7°C and about 85% humidity in a container with drainage and air access. The entire sausage-making process takes 10 days, and to achieve an even richer flavor, you can extend the maturation time.

Ingredients: Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, Lactobacillus sakei

Store at temperatures of: ≤ -17°C