Flavor of Italy (Salami Starter Culture)

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): https://www.sausagemaker.com/Flavor-of-Italy-Bactoferm-p/11-1316.htm&Click=108419
Flavor of Italy Salami Starter Culture (Amazon): https://amzn.to/2p1XY9i

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:
This is the recommended sugar for this starter culture. Because it's a fast fermenting culture I would recommend adding around .2% dextrose to the weight of your meat/fat. This will get you to your target pH is under 24 hours. The more sugar you add the faster the pH will drop..
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Knives that we recommend
Kotai Chef Knife: https://kotaikitchen.com/?ref=2guys
For 15% off your order use the discount code: 2guys

We get all of our sausage making supplies from the sausage maker
You can visit their website here: https://www.sausagemaker.com/?Click=108419

The largest selection of the best quality casings for sausages/salami: https://www.sausagemaker.com/natural-sausage-casings-s/1923.htm&Click=108419

We get all of our cheesemaking supplies from The New England Cheesemaking Company.
You can visit their website here: http://cheesemaking.com?aff=67
Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler

(These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

Apera pH Meter w/meat probe (Bluetooth): https://amzn.to/2A04Gll
InkBird Controllers temp & Humidity: https://amzn.to/2O3BmM7
Sausage Pricker: https://amzn.to/2Ji2zha
Dehumidifier EvaDry 1100: https://amzn.to/2TDvChj
Dehumidifier Eva Dry 2200: https://amzn.to/2wwKjqs
Hygrometer for chamber: https://amzn.to/3enDCwt
Cool Mist Humidifier: https://amzn.to/380rWOW
Meat Grinder We use the #22 https://amzn.to/2MGd1QD
Small Sausage Stuffer 5# https://amzn.to/2wy5nN9
Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24
Wusthof Boning Knife: https://amzn.to/2Nvns9b
Iwatani Professional Chef Torch: https://amzn.to/32q5sDz
Ink Bird Sous Vide: https://amzn.to/3kZ5rMZ
Bella's Cold Smoke Generator: https://amzn.to/3kSqkJJ
Accurate Thermometers

Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2GUYSACOOLER
Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?tw=2GUYSACOOLER
Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big-Loud?tw=2GUYSACOOLER
Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Видео Flavor of Italy (Salami Starter Culture) канала 2 Guys & A Cooler