Homemade Sausage Making

I have put in 10.7g instead of 1.7g bessastart culture, is the batch spoiled?

No not spoiled. It's pretty hard to add too much culture. The only thing it will hurt is you wallet

Ah champion, I thought it looked way too much. I suppose the idea is for the culture to multiply throughout the whole of the sausage. I guess all I have done is give it a head start.

A very big head start, but I would be asking the question too! LOL

I hope you fed them enough sugar. They are going to be awfully hungry!

I put in 20g of dextrose.

20 grams to how much meat.

1792g of meat

Thats on the high side 2-4 grams dextrose per kilo is more like it. I would ferment at a lower temp. It will not ruin it but it will be on the sour (acidic) side.

Feel free to post your recipes before making, its easy to correct or point out potential problems before they happen.

I believe max dextrose should be around 0.7% by meat weight.
So around 12.5g dextrose. 20 grams is alot, but then again you added a lot of culture, so you should be fine. It may give your final product a pretty good "tang" though!

Along with the correct amount of salt and cure#2 for the weight of meat. @ 0.25% cure2 and 2.75% sea salt

2 cloves garlic
20g dextrose
2 teaspoon fennel seeds
2 teaspoon whole black peppercorns
1 teaspoon coriander seeds
½ teaspoon cayenne pepper
1 teaspoon crushed dry chilli flakes
half cup red wine
10.7g of bessastart culture

A little high on the wine. 25 ml/ grams per kilo would be better.

Do you have a way to check your PH? It may go real fast

Although the wine may have dropped the PH also

The ingredients bar the salt and cure are the amounts that went into 1792g of meat, incase your reading it as per kg.

I have some litmus paper so will check in the morning. The plan was to incubate them for 24 hours, 85 humidity 82degF