Since working at a new restaurant, Ive been able to change a lot of the variables that goes into my charcuterie making. Not because the one's that i originally learned were wrong, but just to know how different starter cultures, humidity, temperature, and environments effect the overall product. Like so many other things in cooking, there are constants that never change. Over the next couple of weeks im going to be testing out different environments, and find the best one suited for the type of charcuterie I want to create. Here's just a little bit about the starter culture Im using.
Being my first batch of salami at this new restaurant, I decided to start with F-LC. One of the main reasons I wanted to use this one, was because I wanted to test out the conditions of the curing room before starting. The room Im using is about 55-60 degrees fahrenheit, with humidity levels varying between 65-70%. F-LC is the best culture at this temperature, and still will produce slow, traditional acidification. Also, humidity is not a huge factor when using this culture. A 2.2 lb. Finocchiona took just about 1 month to finish curing and gave a beautiful, deep red finish with wonderful flavor. Very aromatic! The "tangy-ness" level wasn't overpowering, but just enough.
Another bactoferm that I've used many times is LHP. This type ferments very fast and gives you more of a sourly flavor. To me, this one is almost perfect for pepperoni. It should take a little less than a month and ferments in best in temperatures between 80 and 100% fahrenheit.
F-RM-52 is another one great for medium fast acidification. Products will still take about 1 month to completely cure, and ferments best between temps of 70-90 degrees. Also, sometimes has just a little too much tangy-ness for me!
Im going to take pictures of the finished salami products tomorrow and will post them first thing. If you have any more tips please feel free to leave a comment or send an e-mail.
Stuffing the N'duja tomorrow!
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