Information
Starter Culture TEXEL DCM-1: Color and aroma
TEXEL DCM-1 is a specialized starter culture for the maturation of cured meats. It is developed to provide fantastic color development and a deep, aromatic flavor profile. What makes this culture completely unique and particularly well-suited for home use is that it works excellently from just 4 degrees, unlike many other cultures that require over 20 degrees to activate.
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Works from 4 degrees
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Great color on meat
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Very aromatic
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Capacity for 100 kg
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A 10 gram pouch is adapted for use with a full 100 kg of meat. The culture lowers the pH value very slowly and produces little acid. This is absolutely ideal for cured meats, as you achieve a rich flavor and a stable, deep color without the product acquiring an unwanted sour profile. A great tip is that this culture also works superbly for whole muscles like dry-cured ham.
Always mix the contents of the pouch well in cold water before distributing it over the meat or adding it to the brine. This ensures that the bacterial culture is spread completely evenly, which gives you a much more homogeneous and successful end product.
Egenskaper
- Low activation temperature: Starts color and aroma development from just 4 degrees.
- Authentic flavor: Very slow acid production provides a deep and traditional taste.
- Intense color: Ensures high color intensity and stability in the finished cured meat.
- Versatile: Excellent for long-term maturation of various cured meats and whole cuts.
Bruksveiledning
- Mix the culture into a little cold water to ensure a completely even distribution.
- Add 4-5 grams of sugar or dextrose per kilo of meat to provide the culture with proper nourishment.
- Rub the mixture directly onto the surface of the meat before salting, or add it to the brine.
- Let the maturation process begin. Thanks to the culture, this can be done safely in a refrigerator from 4 degrees.
Spesifikasjoner
| Produkt | Starter culture |
| Merke | TEXEL DCM-1 |
| Net weight | 10 g |
| Application | Cured meats (both ground and whole muscle) |
| Recommended dosage | 10 g for 100 kg of meat |
| Storage | Always in the freezer (-18°C) |
FAQ Ofte stilte spørsmål
Why is this particularly good for home use?
Many starter cultures require the meat to hang at room temperature (around 20 degrees) for the first few days to activate. TEXEL DCM-1, on the other hand, works excellently right from 4 degrees, which means you can safely start the process in a standard refrigerator.
Do I have to use it for whole muscle?
No, even though it is superb for whole muscle due to the stable color development, it can easily be used for other types of cured meats where you want good color and low acidity.
Why do I need to add sugar?
By adding 4-5 grams of sugar or dextrose per kilo of meat, you provide the bacterial culture with the nourishment it needs to start the fermentation process effectively.
Manufacturer
Foodstuff Collection