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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Homemade Smallgoods - Sausages - Salami - Bacon - Cured Meats - Cheeses › General Smallgoods Chat & DIY › T-SPX Meat Starter Culture

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T-SPX Meat Starter Culture (Read 295 times)

Mar 26^th, 2026 at 7:01pm

Derek Offline
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A lot of the dry salamis I would like to make have cultures as part of the recipe/making process. It contains good bacteria that helps in fermentation.

Ordered some yesterday along with some 40/42 mm size skins to start making some dried salami/sausage. This size makes for a reasonably shorter drying time.

Getting the urge to get production up and running. Particularly interested in some of the French dry Saucisson. I sometimes buy Saucisson online at great expense for very small portions.

IMG_2999.jpeg (200 KB | 16 )

IMG_3001_001.jpeg (206 KB | 23 )

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Reply #1 - Mar 27^th, 2026 at 8:32am

Bear Offline
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Are you going to do a bit of a video as you go. Is the casing natural?

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Reply #2 - Mar 27^th, 2026 at 9:50am

Derek Offline
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Yes, natural hog casing.

Videos are hard unless you have the editing ability so I doubt it but we will see.

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Reply #3 - Mar 30^th, 2026 at 12:08pm

Derek Offline
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Postie bought me some goodies this morning. Now need to go meat shopping. Smiley

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Reply #4 - May 28^th, 2026 at 3:26pm

Bear Offline
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Were they both from the carnivore collection ?

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Reply #5 - May 28^th, 2026 at 4:23pm

Derek Offline
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The culture I bought of eBay. Came from Perth. Was the cheapest.

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Reply #6 - May 28^th, 2026 at 4:36pm

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Thank you just checking that I have every thing.

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Reply #7 - May 28^th, 2026 at 6:03pm

Derek Offline
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Cheers

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