DO you know what makes a flavorsome well-fermented sausage? – its ingredients.
For a flavorsome well-fermented sausage, it’s important that you use all the right ingredients—especially the right starter culture. There is a wide range of sausage starter cultures for you to choose from, like Bactoferm. They produce lactic acid and other good bacteria in the meat to get the quality you need from cured meat.
However, what if you don’t have Bactoferm? We don’t want you to have that hurdle to creating delicious sausages. So, here are some substitutes that can pave the way between you and your sausage!
We’ve got a list of 7 options you have. Have a look at the bactoferm substitutes and figure out which one you need to grab right now.
| Bactoferm Substitute | You can try |
| Yogurt | Yogourmet Freeze-Dried Yogurt Starter Value Pack |
| Fermento | Hoosier Hill Farm Prague Powder Curing Salt |
| Buttermilk powder or buttermilk liquid | NOW Natural Foods Buttermilk Powder |
| BiTEC | |
| Van Hees | |
| Hela Germet | |
| Acidophilus | Yogourmet Casei Bifidus Acidophilus Probiotic Yogurt Starter |
What is A Sausage Starter?
Sausage starters are bacteria that are involved in the meat fermentation process. Depending on what outcome you want, you can go for either single strains or different mixtures of bacteria.
You add good bacteria into the meat by introducing the cultures to any sausage mix. They will attack and remove unwanted bacteria, ensuring the safety of the meat while also increasing its flavor, structure, color, and odor. Bacteria can be employed for a variety of purposes, including improving flavor, smell, and color. However, the essential function of starting cultures is to make meat safe to consume for a long time.
With the increasing popularity of sausage starters, there is variety in the market. Among them, Bactoferm is one of the most trusted ones.
Bactoferm As Sausage Starter: Why Is It So Prominent?
Bactoferm features bacteria combos for a wide range of uses, so they are so popular. Depending on your desired output, you can choose from a variety of bacteria combinations. Bactoferm assures that the product is superior. So you can feel well about buying a well-known product for its quality.
Last but not least, Bactoferm is simple to use and understand. Each Bactoferm unit comes with instructions on how to use it and the germs it contains. For newcomers, it’s quite a challenge.
Nonetheless, we always urge you to try new things and expand your comfort zone!
7 Bactoferm Substitutes To Try
You can definitely rely on Bactoferm, but the products might not be available all the time. Hence, Bactoferm alternatives may come in handy. Top Bactoferm substitutes are Yogurt, Fermento, Buttermilk Powder or Buttermilk Liquid, BiTEC, Van Hees, Hela Germet, and Acidophilus.
But know that these are the options you have at hand, just in case, so that you can smoothly process a batch of delicious and tasteful cured goodness.
1. Yogurt
Yogurt is one such product, which is frequently used as a starter as it can activate lactic bacteria inside the meat. The little beauty will do the same task, but there may be subtle flavor differences since they are distinct strains.
That may be your greatest option if you want the most authentic goods and can get suitable strains. Neither strategy is incorrect, but the end results may change slightly. For this, you can just grab whatever yogurt you have.
However, if you ask for a recommendation, pick Yogourmet Freeze-Dried Yogurt Starter Value Pack. Containing 100 billion active and effective bacteria every 100 g serving, it’s healthy for your health! Homemade yogurt can be stored in the refrigerator for up to 3 weeks once produced.
2. Fermento
The second item on the list is fermento. It has nondairy milk and cultured protein powder, which gives your meat a delicious flavor. In semi-dry cured sausages, the Bactoferm replacement is beneficial. This feature reduces the fermenting time and allows you to stuff your sausages right away.
There’s no reason to put off the fermentation process any longer. As a result, it can be used to make summer sausages. The fact that this Bactoferm alternative does not require refrigeration is one of its most appealing features.
If the rest of the options are difficult to obtain, you can go for it. If you find yourself lost among so many options, go for Hoosier Hill Farm Prague Powder Curing Salt. This brand promises to live up to your expectation and ensure your satisfaction.
3. Buttermilk Powder or Buttermilk Liquid
Buttermilk powder is the second and most dependable Bactoferm replacement. You can use buttermilk powder or liquid to substitute fermento in the curing and fermenting sausages. You can also prepare your combination with an equal proportion of non-dried milk. It’ll have the same effect as fermento.
Buttermilks are available in a wide range. You can opt for NOW Natural Foods Buttermilk Powder for It’s low in fat and high in protein and calcium. It’s easy to blend and has a rich, creamy flavor.
4. BiTEC
The BiTEC, which creates a variety of starting cultures, is the fourth option on our list. These ingredients could be used for fast maturation and traditionally fermented sausages if Bactoferm is unavailable.
This starting culture has numerous advantages, including the ability to produce a dry sausage flavor. It also impacts the color of your mixture, as well as its stability. Cultures guard against dangerous microorganisms and come in a variety of starter culture combinations to achieve varied results.
5. Van Hees
Van Hees is a company that makes various starting cultures that you may use as a Bactoferm substitute and are a great alternative. It produces and sells a variety of starting cultures that can be used.
Starter cultures of North and South European sausages are available at Van Hees. The aging process of each Basic starting culture is safe, and it also improves the taste and color of uncooked sausage.
The material is a great choice for fast and medium-speed fermentation since it provides fragrance, mild acidity, and protection against pathogens. So you see, Bactoferm isn’t necessary, especially if you can’t order it or it’s unavailable.
6. Hela Germet
You can try Hela Germet, just like any of the other solutions stated above. They produce a variety of starting cultures. However, the most-used Hela product is the one for Northern & Southern European sausages.
This starter culture will help you achieve the flavor you want in your dried sausages. It accomplishes this by lowering the pH of your meat. This feature allows it to be used to give a mild flavor typical of European sausages while also increasing the color of the meat.
7. Acidophilus
Last but not least, they utilized acidophilus in the River Cottage Cookbook for preparing sausage, and people actually ferment sausages with yogurt. So that appears to work.
Our issue is that while some lactic bacteria are proven to be advantageous to sausage fermentation, others are not salt resistant and will just die. If you must work with what you’ve got, Acidophilus can help. And you can check out Yogourmet Casei Bifidus Acidophilus Probiotic Yogurt Starter as your source of acidophilus.
How Do You Make A Starter Culture For Sausage?
If you want to manufacture your own sausage starting culture, there are several ways. The recipe using sauerkraut juices is the most popular among them.
To begin, make sure the heat in your fermentation compartment is between 16 and 17 degrees Celsius. To taste, combine the seasonings you would like to use. Curing salts, roasted cumin seed, white pepper, oregano, and chipotle are all options. Toss in the dextrose. It will provide food for the bacteria while also producing lactic acid. Then combine the meat with the spice mixture.
After that, it is time to add the sauerkraut juice. For 5 lbs. of meats, use around half a cup. Mix until the dough is sticky. Brush the meat into the casings with Mold 600, Penicillium. To test the pH, wrap one small chunk of meat in cellophane.
Your meat should have a pH of around 4.95 after roughly 60 hours. It will show that your meat has fermented successfully. Place the meat in the drying medium and let it sit for 6-8 weeks. You’ll know it’s finished when you notice a difference in color and texture. When you pull apart the sausage, it should not crumble into ground meat but instead, stay together.
Do I Need A Starter Culture For Salami?
No, not really. You can prepare salami even there is no starter culture.
As a matter of fact, this is a traditional method that existed many years ago before the introduction of starter cultures. Fermentation was primarily dependent on indigenous bacterial flora, supported by pre-salting, mincing, and the filling procedure and weather conditions during maturity.
However, the technique has not always been successful. It sometimes resulted in a non-fermented sausage with an excessively high pH, spoiling bacteria development, and harmful bacterium growth in the worst-case scenario.
In some cases, the growth of unwanted lactic acid bacteria, such as lactic acid bacteria that create gas, was also found.
Therefore, it’s not absolutely necessary to use a culture when preparing salami, but it’s good to have complete control over your meat.
What Can I Use As A Starter Culture For Salami?
We would like you to know that you can use some substances in addition to obtaining starter cultures through various manufacturers. In the absence of Bactoferm, these substances are viable alternatives. They’re legal for meat fermentation and can still be used as starter cultures.
For salami starter culture, you can use Yogurt, buttermilk powder, buttermilk liquid, Fermento, BiTEC, Van Hees, Hela Germet, Acidophilus, and other are examples.
What Can You Substitute For Fermento?
Fermento-based sausages have a slightly acidic flavor. Fermento is formed of dairy products, which is unusual. For example, as a key ingredient, milk, skim milk, or non-fat milk. As a result, it’s often a good idea to employ alternatives that can potentially replace the milk in the product.
If you can’t use ferment for your products, there are other options. Yogurt, dextrose monohydrate, Prague powder number 1, Buttermilk powder, citric acid, Hela Germet, BiTEC, and so on are examples.
Final Words
Why fixate on Bactoferm when there are so many options available?
You don’t have to worry if Bactoferm isn’t available because you may choose the right bactoferm substitute from a range of brands. We understand your comfort in using Bactoferm since it is a top-notch product. However, Bactoferm is not irreplaceable. There are plenty of alternatives that can meet your purpose without affecting the desired taste.
Knowing the available options only widens your scope. Feel free to experiment, trust in the magic of culinary arts. See and compare the results yourself! The alternatives are trustworthy and easily accessible. Just have the list and find the most suitable one for your needs.
