What is a fermented sausage?

Fermented sausage is a type of sausage that has beneficial bacteria and other meat supplements that allow it to age and dry air without creeping. The fermentation process develops the taste of the sausage as the water inside the meat is scattered and the acidity level rises. Salami and chorizo ​​are common types of fermented sausages. While sausage can be smoked to add another taste, most not. The successful production of fermented sausages relies on good knowledge of food science and process experience, so the problems can be quickly identified and solved before sausage becomes rancid. All working surfaces and production area should also be very clean. This ensures that there are as few harmful bacteria as possible, which reduces the chance of entering the meat, even if some will be inevitably.

The meat used must be fresh. This is because meat that is not fresh will have a wide range of harmful bacteria inside, which increases the chances of spoiling instead of fermentation. Although fermented sausage can be youRobena of almost any type of meat, pork and beef are two of the most popular options.

Ground meat is mixed with salt and in many cases nitrates in preparation for fermentation. Salt will help kill some bacteria, while nitrates provide motivation for good bacteria to arrive and grow inside the sausage. Favorable bacteria by converted nitrates into nitrites and in the process also consume many bacteria that could lead to food poisoning or meat forging.

Ground meat is filled in sausage cases that are permeable waters and then suspended on dry air. The aim is to allow the fermentation process to manifest meat unrest. There will be two things if there are enough beneficial bacteria inside the meat. The first is that the water content of fermented sausage is reduced, causing it to some extent to dry, although some water is maintained by different meat elements.

the second thing that occurE, is that the acidity level increases inside the sausage. High acidity will help destroy harmful bacteria. In addition to a certain level of acidity, fermented sausage becomes stable and will be ready for packaging and consumption as soon as it ages to provide the desired taste.