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A few more "Tangy" flavor tips
Posted By: Joe Ames In Response To: A few "Tangy" flavor tips (Joe Ames)
Date: Thursday, January 1, 2004 at 9:42 a.m.
In Response To: A few "Tangy" flavor tips (Joe Ames)
Semidry sausages differ greatly from dry sausages by their pronounced “tangy” flavour of forced fermentation resulting in lactic acid accumulation and a bulk of other products of fermentative breakdown. The addition of starter cultures for a number of semidry sausages is particularly successful.
Semidry sausages are usually stuffed in medium-and large-diameter natural or artificial casings. The length of production (smoking and fermentation) of these sausages depends upon their type but rarely exceeds several days.
The pH of semidry sausages is explicitly acid (4.8 to 5.2–5.4); although they are often finely chopped and spreadable, many of them can be cut in thin slices; their water content reaches 35 percent or more.
Semidry sausages are regularly smoked and only exceptionally slightly cooked by the heat applied in the smokehouse at various temperatures, mostly not exceeding 45°C and very occasionally rising to nearly 60°C for a strictly limited time; after smoking the sausages are usually air-dried for a relatively short time.
Semidry sausages usually contain an important proportion of beef. Their shelf life is surprisingly good due to low water activity, accumulation of acids and smoke compounds, counteracting the effect of lactic acid bacteria on spoilage microorganisms, etc. A high level of hygiene and the ability to perform dexterously all operations in the manufacturing process are basic prerequisites for the good keeping quality of semidry sausages. Semidry sausages have improved stability if stored in the chiller, protected from humidity rather than at room temperature.
This category of sausages is popular in many European countries and North America. As these sausages need only little refrigeration, they can be successfully produced in many subtropical countries.
The main sausages of this group are: summer sausages (with a series of varieties in many countries), different types of cervelats and metwursts, lebanon bologna (in USA), etc
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