<![CDATA[starter culture]]>what is the best starter culture to use when making dry cured pepperoni? I want to make it then hang it in the basement where the temperature will be around 60 F and the relative humidity around 75%

]]>https://waltonsdev.nodebb.com/topic/1433/starter-cultureRSS for NodeThu, 10 Sep 2026 19:57:17 GMTSun, 23 Jun 2019 12:38:52 GMT60<![CDATA[Reply to starter culture on Fri, 29 Jan 2021 17:43:22 GMT]]>Lots of factors, casing size, collagen or natural casing, average humidity and temperature, air movement
32 mm may be a week or two, large diameters may take 4-6 weeks
I would weigh weekly
Lots of info on the web under salami or salumi

]]>https://waltonsdev.nodebb.com/post/29813https://waltonsdev.nodebb.com/post/29813Fri, 29 Jan 2021 17:43:22 GMT<![CDATA[Reply to starter culture on Fri, 29 Jan 2021 17:25:20 GMT]]>How long does it take to dry to 35% ?

]]>https://waltonsdev.nodebb.com/post/29810https://waltonsdev.nodebb.com/post/29810Fri, 29 Jan 2021 17:25:20 GMT<![CDATA[Reply to starter culture on Fri, 29 Jan 2021 17:22:50 GMT]]>Ed_Orum: You want to keep it at 80-100, around 90% Humidity for 24 to 48 hours hours to ferment
After fermenting you can dry it at 50-60F 70-80% humidity if you wish (need to use cure #2 if drying more than a week or two)
I usually dry to a 35% weight loss
The high humidity is to prevent case hardening from drying too fast

]]>https://waltonsdev.nodebb.com/post/29809https://waltonsdev.nodebb.com/post/29809Fri, 29 Jan 2021 17:22:50 GMT<![CDATA[Reply to starter culture on Fri, 29 Jan 2021 16:26:19 GMT]]>Have you used a starter culture with just a straight Walton’s mix like “Lebanon bologna mix” ?

]]>https://waltonsdev.nodebb.com/post/29800https://waltonsdev.nodebb.com/post/29800Fri, 29 Jan 2021 16:26:19 GMT<![CDATA[Reply to starter culture on Fri, 28 Jun 2019 02:38:12 GMT]]>I’ve only used LHP for making Summer Sausage. Which I hang in a homemade steam chamber to hold the perfect temperature until I get the pH drop I’m looking for, after smoking you can let it hang if you have the perfect conditions, I prefer to wrap a stick with paper towel and leave it in the refrigerator until the desired dryness is achieved.

]]>https://waltonsdev.nodebb.com/post/6409https://waltonsdev.nodebb.com/post/6409Fri, 28 Jun 2019 02:38:12 GMT<![CDATA[Reply to starter culture on Mon, 24 Jun 2019 14:56:10 GMT]]>Ed_Orum The most popular starter culture that we carry for pepperoni would be the Bactoferm LHP but that requires warmer temperatures than 60° as its optimum growth is from 90-110°. Doing this in your basement will be a “proceed at your own risk” situation as we can only recommend doing these under controlled environments like a dry curing chamber.

There is some good information on that page, so even if you dont use the LHP I would recommend checking it out.

Anyone have any tips for Ed?

]]>https://waltonsdev.nodebb.com/post/6317https://waltonsdev.nodebb.com/post/6317Mon, 24 Jun 2019 14:56:10 GMT