GenesisТМ Starter Culture:
– Culture
– Glucose
- Package – two three layer folio packages – one for the culture and one for the mono saccharides, necessary for starting the activity of the microorganisms.
- Dose – in accordance with the meat mass;
- Preliminary activation of the culture or dissolving in water is not necessary.
Meat mass:
- The stuffing mass is prepared in raw meat, salt, nitrate/nitrite, sodium ascorbate, spices, sugar 0,4÷0,6% accordance with the recipe of the respective type of sausage;
Mixing:
- After several turnings of the cutter when mincing the meat, the contents of the two sectors of the package is poured out and distributed evenly in the meat mass;
- The addition of 0.4÷0.6% sugar is obligatory.
Filling:
- GenesisТМ cultures are equally suitable for raw dried sausages with a wide or thinner diameter.
Ripening:
* Cold smoking (up to 20 °С per 1h) can be applied if required by the respective technology.
| Time (Day) | Temperature ( °С ) | Humidity ( % ) |
| 1 | 24 | 93 |
| 2 | 22 | 91 |
| 3 | 20 | 90 |
| 4 | 18 | 85 |
Drying:
* The duration of drying depends on the size of the sausage.
| Temperature, ( °С ) | 14 |
| Humidity, ( % ) | 75 ÷ 70 |
| Time, ( Days ) | 3 ÷ 10 |
