Starter Culture – What if you cannot get any in your region?

I received this question in the past week from Ian Carruthers, all the way from Harare, Zimbabwe:

Great Q & A forum!, im looking to gear up my curing hobby. Currently extending my “vehicle pit” with a small underground end room/cantina in order to preserve the humidity\good bacteria and molds. In Zim we have NO access to Hansen molds & cultures, I rely on home made lacto bacillus wine fennel cloves garlic citric acid etc. This leaves me with similar tastes in all my products, being resident in Southern Africa what other beneficial bacteria could I reasonably easily culture to introduce, am considering introducing rockforti via some grated blue cheese, have you tried this and would you suggest it as well as Laco Bacillus or instead of. I realise there are risk factors going old school but in tru pioneering spirit our circumstances lead me to look out of the box.

Lastly, my salamis I like chunky cubes in some cases even strips of meat if tender cuts, added with a little fine ground meat to fill the voids and bind. If i added LARDO (3 month cured Back or cheek fat) into the salami im hoping it will impart more buttery flavour and hold fat cubes more solid and visual, would also reduce rancidity in the higher fat level Salami’s

I could chat for hours but these are my main questions, not a lot about it on the net, would appreciate any feedback or criticism.

Solution

Below I am providing you with 4 methods to create fermentation starter cultures.  The starter culture’s idea is to kickstart the fermentation process when making the sausages.  Fermentation assists in the lowering of pH, which in turn helps to make the meat “shelf stable”.  Many seasoned cure smiths will do this without the use of any starter culture, but it is really about understanding your environment and also making sure you manage hygiene exceptionally carefully – and, most importantly, pH.  

Either way, you should invest in a good food standard pH reader.  They are pretty punchy, price-wise, but worth every penny to ensure safety.

To do curing without starter culture, these are some tips you should follow (I follow these, even if I use starter culture)…but in your case, without or even with the homemade starter culture…it is paramount that you follow this technique:

Fermentation Step

• Temperature: Maintain a temperature of 20-22°C (68-72°F).Humidity: Keep humidity levels at 85-90%
• Duration: Allow the sausages to ferment for 24-72 hours. The exact time depends on the size of the sausages and environmental conditions. As fermentation progresses, you should notice a tangy aroma.

Safety Measures:

• pH Monitoring: If possible, use a pH meter to ensure the sausages reach a safe acidity level. The pH should drop to 5.3 or lower during fermentation.
• Visual Inspection: Check for any signs of unwanted mould (e.g., black or green mould). White mould is usually beneficial and can be wiped off with a cloth soaked in vinegar if excessive.
• Smell and Texture: Trust your senses. The sausages should have a pleasant, tangy smell and firm texture.

Additional Tips:

• Hygiene: Maintain high hygiene standards throughout the process.
• Starter Cultures (see RECIPES BELOW): If you want an extra layer of safety, consider adding your own starter culture from one of the recipes below.

Recipe 1: Using Fermented Vegetables

Ingredients:

1. Natural Fermented Vegetables: Sauerkraut, kimchi, or any other naturally fermented vegetable.
2. Non-Chlorinated Water: Tap water can be dechlorinated by letting it sit uncovered for 24 hours or boiling and cooling it.
3. Sugar: For feeding the bacteria.

Equipment:

1. Sterilized Jar: Clean and sterilize by boiling or using a dishwasher with a sanitised cycle.
2. Cheesecloth or Paper Towel: This is used to cover the jar.

Procedure:

1. Prepare the Brine:
   • Dissolve 1 tablespoon of sugar in 1 cup of non-chlorinated water.
2. Add Fermented Vegetables:
   • Take a few tablespoons of brine (liquid) from the fermented vegetables and add it to the sugar water mixture. This will introduce the LAB from the vegetables into your starter culture.
3. Fermentation:
   • Pour the mixture into the sterilized jar.
   • Cover the jar with cheesecloth or a paper towel to allow air to flow but keep contaminants out.
   • Leave the jar at room temperature (around 20-25°C or 68-77°F) for 24-48 hours. You should notice some bubbling, indicating that the bacteria are active and fermenting the sugar solution.
4. Cultivation:
   • After 24-48 hours, your starter culture should be ready. It will have a slightly tangy smell due to the lactic acid produced by the bacteria.
5. Storage:
   • Transfer the starter culture to a clean jar and store it in the refrigerator. It can be used immediately or stored for up to a week. If storing longer, feed it with a small amount of sugar water every few days to keep the bacteria active.

Recipe 2: Using Yogurt

Yogurt contains live cultures of lactic acid bacteria, making it a good candidate for a starter culture.

Ingredients:

• Plain, unsweetened yogurt with live cultures
• Non-chlorinated water
• Sugar

Procedure:

1. Prepare the Brine:
   • Dissolve 1 tablespoon of sugar in 1 cup of non-chlorinated water.
2. Add Yogurt:
   • Add 1-2 tablespoons of yogurt to the sugar water mixture. Stir well to dissolve.
3. Fermentation:
   • Pour the mixture into a sterilized jar.
   • Cover the jar with cheesecloth or a paper towel.
   • Leave the jar at room temperature for 24-48 hours. You should notice some bubbling, indicating fermentation.
4. Storage:
   • Transfer the starter culture to a clean jar and store it in the refrigerator. Use within a week, feeding with sugar water as necessary.

Recipe 3: Using Whey from Cheese Making

Whey, a byproduct of cheese making, is rich in lactic acid bacteria.

Ingredients:

• Whey from homemade cheese (unsalted and unpasteurized)
• Sugar

Procedure:

1. Prepare the Brine:
   • Dissolve 1 tablespoon of sugar in 1 cup of non-chlorinated water.
2. Add Whey:
   • Add 2-3 tablespoons of whey to the sugar water mixture. Stir well.
3. Fermentation:
   • Pour the mixture into a sterilized jar.
   • Cover the jar with cheesecloth or a paper towel.
   • Leave the jar at room temperature for 24-48 hours.
4. Storage:
   • Transfer the starter culture to a clean jar and store it in the refrigerator. Use within a week.

Recipe 4: Using Sourdough Starter

A sourdough starter, which contains wild yeast and lactic acid bacteria, can also be used.

Ingredients:

• Active sourdough starter
• Non-chlorinated water
• Sugar

Procedure:

1. Prepare the Brine:
   • Dissolve 1 tablespoon of sugar in 1 cup of non-chlorinated water.
2. Add Sourdough Starter:
   • Add 1-2 tablespoons of active sourdough starter to the sugar water mixture. Stir well.
3. Fermentation:
   • Pour the mixture into a sterilized jar.
   • Cover the jar with cheesecloth or a paper towel.
   • Leave the jar at room temperature for 24-48 hours.
4. Storage:
   • Transfer the starter culture to a clean jar and store it in the refrigerator. Use within a week.

Using the Starter Cultures for Dry-Cured Sausages

The procedure for using these starter cultures in dry-cured sausages remains the same as previously outlined. Ensure thorough mixing of the starter culture with the meat mixture, proper fermentation, and controlled drying conditions.

Additional Tips:

• Experiment with different fermented foods to find the flavor and bacterial profile you prefer.
• Maintain a clean working environment to prevent contamination.
• If possible, measure the pH of the sausages to ensure they reach a safe level (around 5.3 or lower).

By trying these alternative recipes, you can find the best method that suits your preferences and resources for making delicious dry-cured sausages at home.