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Meat from Indonesia
Urutan is Bali's dry fermented sausage of lean pork and spices. Unlike European dry sausages it ferments in warm conditions, at about 25 °C at night and up to about 50 °C during sun drying. In a study with starter cultures, Lactobacillus plantarum led the first 48 hours and pediococci took over later.
A short entry: the sources we found record only what is said here about Urutan itself.
| Lean pork | [antara2004] |
| Various spices | No source read gives the spice list or amounts[antara2004] |
| Starter | spontaneous (local lactic strains tested as starters) |
Total time across the recorded steps: 5 days
What changes: Lean pork is minced and mixed with spices
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Urutan is Bali's dry fermented sausage of lean pork and spices. Unlike European dry sausages it ferments in warm conditions, at about 25 °C at night and up to about 50 °C during sun drying. In a study with starter cultures, Lactobacillus plantarum led the first 48 hours and pediococci took over later. Made in 3 steps over 5 days. The longest step, ferment and sun-dry, takes 5 days (Antara N.S 2004) and runs at 25–50 °C (Antara N.S 2004). Lactiplantibacillus plantarum (the dominant lactic acid bacterium among strains isolated from natural urutan fermentation), followed later by Pediococcus acidilactici, in urutan made with these two strains as starters does most of the fermenting.
| Main step | 5 daysReported[antara2004] | Ferment and sun-dry |
|---|---|---|
| Temperature | 25–50 °CReported[antara2004] | Ferment and sun-dry |
Urutan ferments warm and in the sun, with daily swings from about 25 °C to 50 °C, unlike the cool, controlled ripening of European dry sausages.
This page records a practice; it is not a method to follow. In the starter-culture study the paired lactic strains removed Enterobacteriaceae within 24 hours, but that was a trial with added starters and does not show the traditional sausage is safe. No source read gives the pH or salt of traditional urutan. It is raw pork held at about 25–50 °C, inside the range where CDC says bacteria multiply quickly. Raw pork can also carry Trichinella worms, and CDC says curing, drying or smoking alone does not reliably kill them. Cook it through before eating.
Hazards the sources name: Enterobacteriaceae (eliminated after 24 h with the starter cultures).
Every number is labelled with how it is known. How this atlas is made
