Homemade Sausage Making

Hello friends. I know well the embedded fermentation process as salami, but I have some doubts about this process to whole muscles as Copa, loin and others. Is There a fermentation process involve in a muscle? It is possible to use the starter cultures in pieces like that?

Navarro

Hi Navarro, nice to hear from you again. Some of us here have recently started using bacterial starter cultures on whole muscle meats, specifically Texel DCM-1. This culture does not contain any fermentative bacteria but only cocci bacteria which improve and enrich the flavour of the meat as it is curing. Read this discussion here:

http://wedlinydomowe.pl/en/viewtopic.php?t=6817

Thanks !!!!

While on the topic of whole muscle, does the silver skin on wild game meat affect the absorption of cures and bacteria or should it be removed prior. Thanks..

Yes remove the sinew/silverskin. It does inhibit penetration ....and not pleasant to chew!