SURVIVE
Culture-T Lyrics

Jump to: Overall Meaning ↴ Line by Line Meaning ↴

Tell me why i feel this way inside
Tell me if you feel the same as I
Will I ever live to see the light
See the light

Overwhelmed and unprepared
I feel like i might end up uh
Never address i just banish it or wrap my pain all in bandages

All of my challenges carrying baggage that
Leads to paralysis Im feeling numb
I cannot turn from these roundabout ways
Stuck in the cycle i been in for days
Voices in my head, screaming in shame
Might pop this pill just to heal for a moment
A moment of temporary solitude
Playing solitaire with my life pray I don't lose, ooh

Tell me why I feel this way inside
Tell me if you feel the same as I
Will i ever live to see the light
See the light

Tryna workout my faith
Bench pressing deadly weights
Gotta get a grip or they'll crush me
And I don't wanna die today
No
Prescriptions and subscriptions leading me astray
Lost in a valley of darkness with only guilt guiding my way
Depression on me, pressure on me, anxiety got me feeling all smothered
Thoughts of permanently ending it all while tryna give life to others
Tell em theres freedom in the words you say
Speak life into your darkest place
Your struggles may have dug you a grave but
You are not dying today

Tell me why i feel this way inside
Tell me if you feel the same as i
Will i ever live to see the light
See the light

I just wanna survive
I just wanna see the Light
Get me through the dark night
Fix my eyes
To most High
On a wave
To the Light
To the Light

Theres freedom in the words I say
I speak life into my darkest place
My struggles may have dug me a grave but
I am not dying today
There's freedom in the words I say
I speak life into my darkest place
My struggles may have dug me a grave but
I am not dying today

Tell me why I feel this way inside
Tell me if you feel the same as I

Will I ever live to see the light
See the light

Overall Meaning

The lyrics of Culture-T's song "SURVIVE" delve into the internal struggle of the artist, as they grapple with their emotions and the weight of their challenges. The opening lines express a desire for understanding, both within themselves and from others. They long to know if anyone else shares their feelings and if they will ever find relief from their inner turmoil.

The next verse reveals the overwhelming nature of the artist's emotions. They feel unprepared for the difficulties they face and fear that they may never overcome them. They try to ignore or suppress their pain, but it only leads to a sense of numbness and stagnation. The voices in their head, likely representing their insecurities and self-doubt, intensify their feelings of shame. The artist contemplates using medication as a temporary escape from their struggles, seeking solace and relief, even if only for a moment.

The chorus reiterates their longing for understanding and validation from others. They hope to find someone who shares their emotional burden and to someday experience a positive change in their life.

The following verse conveys the artist's struggle with their faith and mental health. They feel as though they are being crushed under the weight of their problems and desperately want to hold on. Prescriptions and external influences have led them astray, and they find themselves lost in darkness and guilt. Despite the intense pressure, they contemplate ending their own life while still trying to bring light and hope to those around them. However, they ultimately reject this temptation, recognizing that they have the power to speak life into their own circumstances and find freedom in their words.

The final chorus and outro emphasize the artist's determination to survive and see the light. They acknowledge that although their struggles may have led them to a dark place, they will not succumb to them. By speaking life into their own situation, they hope to find freedom and overcome their challenges.

Overall, "SURVIVE" is a powerful and introspective song that highlights the complex emotions and internal battles faced by the artist, and their unwavering determination to find light and hope amidst the darkness.

Line by Line Meaning

Tell me why i feel this way inside
Please explain to me the reason for my internal emotions

Tell me if you feel the same as I
Inform me if you share similar feelings as I do

Will I ever live to see the light
Is there hope for me to experience happiness and clarity

See the light
To find enlightenment and understanding

Overwhelmed and unprepared
Feeling burdened and ill-equipped

I feel like i might end up uh
I fear that I might eventually

Never address i just banish it or wrap my pain all in bandages
Avoid confronting and instead suppress or conceal my suffering

All of my challenges carrying baggage that
Every obstacle I face brings along emotional burdens

Leads to paralysis Im feeling numb
Resulting in feeling emotionally frozen and desensitized

I cannot turn from these roundabout ways
Unable to break free from this cycle of confusion and uncertainty

Stuck in the cycle i been in for days
Trapped in a recurring pattern for an extended period of time

Voices in my head, screaming in shame
Internal thoughts and self-criticism filled with guilt and embarrassment

Might pop this pill just the heal for a moment
Considering the temporary relief that medication may provide

A moment of temporary solitude
A brief period of isolation and escape

Playing solitaire with my life pray I dont lose, ooh
Engaging in a risky game with my own existence, hoping not to fail

Tryna workout my faith
Attempting to strengthen my belief system

Bench pressing deadly weights
Facing severe challenges that feel overwhelming

Gotta get a grip or they'll crush me
Need to regain control, otherwise, these challenges will overpower me

And I don't wanna die today
Currently, I have no desire to end my life

Prescriptions and subscriptions leading me astray
Reliance on medication and societal norms diverting me from the right path

Lost in a valley of darkness with only guilt guiding my way
Feeling trapped in a place of despair, led solely by feelings of remorse

Depression on me, pressure on me, anxiety got me feeling all smothered
Suffering from the heaviness of depression, the weight of pressure, and feeling suffocated by anxiety

Thoughts of permanently ending it all while tryna give life to others
Contemplating suicide while simultaneously striving to bring joy and support to those around me

Tell em theres freedom in the words you say
Inform others that expressing themselves can bring liberation

Speak life into your darkest place
Use positive and uplifting language to bring light to your own deepest struggles

Your struggles may have dug you a grave but
Even though your hardships may have brought you to a low point

You are not dying today
You will not succumb to your difficulties at this moment

I just wanna survive
I simply desire to endure and conquer

I just wanna see the Light
I long to experience enlightenment and clarity

Get me through the dark night
Guide me during times of deep struggle and uncertainty

Fix my eyes
Help me focus and redirect my attention

To most High
To a higher power or divine presence

On a wave
Riding the positive momentum and energy

To the Light
Towards the path of illumination and understanding

Theres freedom in the words I say
Expressing myself allows for liberation

I speak life into my darkest place
I use positive and uplifting language to bring light to my deepest struggles

My struggles may have dug me a grave but
Although my challenges have pushed me to a low point

I am not dying today
I will not let my difficulties overcome me in the present

Tell me why I feel this way inside
Please explain to me the reason for my internal emotions

Tell me if you feel the same as I
Inform me if you share similar feelings as I do

Will I ever live to see the light
Is there hope for me to experience happiness and clarity

See the light
To find enlightenment and understanding

Lyrics © DistroKid, TUNECORE INC, TuneCore Inc.
Written by: Khambrel Rembert

Lyrics Licensed & Provided by LyricFind

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Most interesting comment from YouTube:

Norbert Merkl

Hi Eric! A new subscriber here! I have all the equipment but as a newbie Im not a 100% sure that my salami is gonna be safe to eat, so can you please help me out?

I've just finished a batch made with T-spx (0.125 g/1000g mince).

Starting pH was a bit high (6.3) but after 65 hours roughly it drops just under 5.3 (5.27). My chamber (wine cooler) was at 71-75°F with a humidity of 94-98%... Meanwhile white mold already appeared (thin layer) on the salami. And after 70 hours the pH started to raise (5.35). Then I moved it to my dry aging chamber (54-57°F - 80% RH). It smells great, but Im still a bit concerned about those pH levels. Because of the high humidity during fermentation it losed only about 5% of its original weight until the end of fermentation.

Is it ok like that? Should I have to worry about it?

Thank you in advance!

All comments from YouTube:

Mark Hutchinson

Can't wait to get started. Love the information and the details. Bought all my supplies will do my first run in a month.

Vijay Gray

5y↑2

Instant education. Incredible.
Thank you very much. Please continue with this informative series.

Ig

5y↑2

Your every video is full no great information and really inspires me to try it myself. Just wanted to say thanks and you are creating amazing content.

Shane Davisson

I grow starter cultures for a living. I work for a massive cheese manufacture. We use Chris Hansen cultures, streptococcus thermophilus, lactobacillus bulgaricus, and lactobacillus casei. It's so interesting. I love it! Might be breaking a confidentiality agreement but I might be lying also ;)

Mr. Chit

5y↑1

I used this product to make about 8 lbs of salami. I used a previous video of yours plus another recipe. Been 4weeks and they smell great. Root cellars 16 c

Raymond Clothier

5y↑1

I use this culture it's a good one for beginners I'm curious about the taste of Italy , is the flavor a lot different? I kinda like a more fermated taste , what do you recommend ? thanks for your videos they are very Informative and awesome recipes ! my first stick of salimi came out last night and it was amazing. thanks again for all the information you guys rock !

2 Guys & A Cooler

5y↑1

Hey Raymond. I agree. T-SPX is nice and easy mild taste and slow to hit target. Flavor of Italy is a little more advanced, has a more fermented flavor, better aroma, and hits pH in 12-18 hours (or less). The flavor, color, and aroma are completely different than t-spx. It's my culture of choice...

Raymond Clothier

@2 Guys & A Cooler thanks for your opinion you haven't led me astray yet I'll be buying some today thanks again

Taylor Oughton

Thanks for the videos guys, I am really enjoying them. I am just wanting clarification about the Pediococcus Pentosaceus. Is this not specifically for fast fermenting salamis like pepperoni?

2 Guys & A Cooler

3y↑1

Thank you. P. pentosaceus is found in fast fermenting salami but it's also used in other cultures to produce a wide variety of salami. P. pentosaceus can ferments fast at higher temps (95f) like in the case of LHP Dry (used in pepperoni) but when subjected to lower temps like in TSP-x the large amount of P. pentosaceus delivers a controlled and moderate drop in ph. (generally takes 48-72 hours) while the other family of bacteria develops the flavor.

Nicolas Rousseau-Saine

Hi Eric, Thank you for your amazing videos!! I have an open T-SPX bag that was kept in the freezer since the last use in January 2022. The expiration date says 06/2022. Do you think it is still usable since it was kept in the freezer? Thank you!

2 Guys & A Cooler

Yep. They usually last much longer than stated. Just keep wrapped tight and in the coldest part of the frezer

Shaun Leusby

What do you think about just using citric acid to lower the ph?

Melissa Haddad

How long should it take to obtain dry fermented sausage using T-SPX Starter Culture?

Adam Novelli

5y↑4

Is there a reason you would use the T SPX instead of the "Flavor of Italy" culture used in other recipes? I remember an earlier video where the color was compared between the two and the Flavor of Italy one looked a lot brighter and more beautiful than the other. Is there a major taste difference?

fat butt bassett

5y↑2

Yes there is flavor differences. Major? Depends on the different bacteria used in the mix.

2 Guys & A Cooler

5y↑1

They both offer unique flavor profiles. Personally I really like Flavor of Italy. It's very forgiving because of the multiple strains it has, it is more robust, it's very consistent. As you saw in one of my other videos the nitrate reductase is better yielding in better color formations. There are more amino acid and fatty acid degrading bacteria so the aroma and flavor is more developed. Overall it's a great culture. T-SPX is very mild. It's a safe choice but FoI really hits it out of the park. IMO

Michael Carter

Just found your channel, I love your content! Curious, what cases are you using to stuff your sopressata?

2 Guys & A Cooler

Welcome Michael!! For sopressata you can use what ever you want. I like to go collagen or fibrous casings (as they tend to be stronger than natural) with a larger diameter. 70mm give or take...

George Lee

@2 Guys & A Cooler see see

Sam Stevens

I’ve had a batch of sausage (not salami) at 68 degrees for about 78 hours and the ph is only at 5.4. I’m worried I didn’t use enough T-SPX culture or didn’t wake it up enough. Should I continue to let it stay at 68 or drop the temp gradually to 54 degrees and drop humidity? Not sure if my batch is ruined or if I need to give it more time. I’m definitely seeing a color change towards the pinker side but it’s still got more of that greyish color as I’ve seen in your videos at the time of stuffing.

2 Guys & A Cooler

4y↑1

Hey Sam, Not sure what the issue is. Try raising the temp to 85 if you can (oven with a light on) and let it ferment there for another 6-7 hours. This will speed the process up a bit.

Sam Stevens

2 Guys & A Cooler checked my PH after 85 degrees for about 5 hours and then 77 degrees overnight for 6 hours and the ph has risen instead of dropped. I don’t know if I should keep fermenting or consider this batch ruined. Any tips?

Dany Borduas

Would you recommend using bactoferm to make fermented Mayonnaise ? from my understanding its lacto fermentation and should be ok

j31355a

Is the color change you observe after 48-72 hours the result of fermentation or does it come from the curing salt or is it from both? If from both, does the starter culture or curing salt have the biggest effect?

2 Guys & A Cooler

Both. The greatest impact if from the cure. Some cultures have bacteria that really impact the way the color develops, but most of the color development will come from the cure

j31355a

@2 Guys & A Cooler thanks for the quick answer-much appreciated!

af_bln

Well explained, greetings from Germany.

Greg Waters

I know that this might sound like a stupid question but here goes. Started a Finocchiona in the UMAI casings and at 45 hours after mixing the PH is 4.63. I started this 2 days ago, received the Apera meter yesterday, and used it for the first time a few mins. ago. If I knew what the PH was when I mixed the 2.5 pound batch up 2 days ago I would know what the answer is. Does the PH go up as it ages longer? Doing the oven for fermenting, temp is about 70F and RH 90- 95%. Thank you

2 Guys & A Cooler

No stupid questions here.... Sounds like it's ready for the fridge😁. Out of curiosity how much sugar and/or dextrose did you add. That's generally the determining factor to pH drop...

Greg Waters

@2 Guys & A Cooler Followed the instructions on the spice mix 1/2 t of dextrose and 2 oz of red wine. Thanks for the quick reply. on my way to the fridge.

joe horton

I’m asking this question on your latest video hoping you’ll see and be able to respond. I’m a first timer dry aging a strip loin. I’m 7 days In and noticed a few tiny air pockets throughout. Is this something I should be concerned about? Thanks In advance for any responses. Also I used the sausage maker wraps if that matters.

2 Guys & A Cooler

Hey Joe. Perfectly OK. As long as most of the wrap is around your beef you should be fine. Pull it at 30-45 days and get ready. It's awesome!!

Coldsmoking Digital Cookery School

Hi Guys, Thanks for the video. Would it be possible to use a couple of screenshots of the finished salami from your vid in a future video I'm doing on starter cultures. I'd be most grateful.

2 Guys & A Cooler

Sure thing!

Coldsmoking Digital Cookery School

@2 Guys & A Cooler Thank you very much. I think its a really good thing to demystify this area of sausage making. I've recently been speaking to the CHR technical people here in the uk and they have been kind enough to provided me with updated methods of use. I'll let you know more when I have it. Keep up the good work and thanks again. Turan.

Ross Dreves

Hi Eric can I use T- SPX In all my salami's? 1/4 tsp T-SPX with 1/8 cup water per kilo

Tomislav Mažar

Hi, just bought and made first batch with t-spx. If I understood right, first 72 hours salami should be in 80% humidity and 70'F. Can I put them after that in basement (15'C) with other salami to mature?
Thanks for great video. Greetings from Croatia

2 Guys & A Cooler

That is correct. Once it finishes fermenting you will transfer them to a 13c - 15c room with a 80% humidity

Slavonski B

Gdje ima za kupiti starter kulture kod nas, ja sam iz Slavonije.

Tomislav Mažar

@Slavonski B Bok, naručio sam ih sa stranice startercultures ;) imaju dosta toga i brzo stiže

Slavonski B

@Tomislav Mažar hvala, pravim razne kobasice i naravno kulin pa bi htio isprobati sa starter kulturama. Po zanimanju sam mesar ali nisam imao prilike učiti preradu industriskog tipa.

robert malis

Hey Eric a couple questions for you what can I use if I don’t have a drying chamber can you dry at room temperature and can you use PH strips to check for PH and then here’s an oddball one for you what do you do with all that salami you make I’d be in heaven

fat butt bassett

Yes you can. But unless you have a room where the humidity is stable, it is TOUGH! I've done it, but not with consistent results. 3 failures 2 successes.

2 Guys & A Cooler

5y↑1

Hey Robert.
Drying at room temperature is not recommended for several reasons. At 65-80f bacteria are alive and growing. This is generally fermenting temps. If you dry at this temp your salami will dry very fast and depending on the sugar become very acidc. I'll bump a video project up for you to see how I made salami in my fridge. It'll be the next one I post. Just for you :)

robert malis

2 Guys & A Cooler Thank you very much Eric I appreciate it

G SoMoCo

Best meat channel on YouTube

Norbert Merkl

2 Guys & A Cooler

How are you testing the ph?

Norbert Merkl

@2 Guys & A Cooler just like you in your videos, I put a meatball sample in the same place where the salami is fermenting.

2 Guys & A Cooler

@Norbert Merkl what I mean is, what Instrument?

Norbert Merkl

@2 Guys & A Cooler it's a voltcraft ph 212, brand new and freshly calibrated.

2 Guys & A Cooler

3y↑1

ok. The reason I ask is because a ph of 6.3 starting off is extremely high. Generally fresh meat will have a pH of 5.6-5.9. My best guess is that the meter or the test was slightly off. Meaning your reading was probably more like 5.0 (just speculating). Not that big of a deal. I wouldn't worry about it. Also one thing I would change in your process is to not measure the starter culture. If you plan on making small batches (under 25 pounds) I would just measure out the culture in teaspoons or half teaspoons.. For tspx I believe it's 1/2 tsp per 10 pounds. The lowest about I would use would be 1/4 tsp. So in your case I would have used 1/4 tsp for 1 kilo. This way you ensure that you get enough bacteria in with your salami meat to effectively ferment properly. In the future if you test your starting pH and it's 6.3 again (i would find another source of meat 😉) you should consider adding more dextrose to give the starter culture more food to ferment lower. I would add .4% dextrose in that situation). For TSPX the most ideal ph target would be 5.0-5.1 I hope that helps.. Let me know if you have any more questions..

1 More Replies...

11040 Mad skills

5y↑1

Great video my friend
Thank you

Alex Perez

Thanks again for the refresh, another great video.

Alex Perez

quick ? how long will starter cultures last in the freezer?

2 Guys & A Cooler

It depends. If your freezer is very cold a year to 18 months. +/-

David Upton

How would you go about measuring the amount of t-spx for smaller quantities of meat? Can you add too much?

2 Guys & A Cooler

3y↑1

I wouldn't measure in weight. The smallest I would add (for 1 kilo of meat) would be 1/4 tsp to 2 tablespoons of water. I'll go into the "why" in another video.

David Upton

@2 Guys & A Cooler thank you, that's really useful

Steve Erickson

I didn’t see what type of Cure you used in this sausage, if any.

Did you use #1 or #2?

Bryan Riley

Is there a difference in powdered dextrose and powdered sugar?

2 Guys & A Cooler

3y↑1

Powdered sugar is a disaccharide and dextrose is a monosaccharide

Robert gray

Any way to test the virility of s-tps? I bought t-spx, left in shipping box unrefrigerated for 4 weeks.
Was told to put a small amount into dish with water and a dab of dextrose to see if it is still usable. Let set for 24-48 hrs for action?
Your thoughts... thanks..

2 Guys & A Cooler

Hey Robert. You can do that if you have a microscope you might see the bugs moving around. The best way is to prepare a small batch of ground pork with some dextrose, salt, cure 2, and starter culture added. Ferment it like normal and test the ph. If you achieve target ph in a few days then I say it's good to go. You might want to use a little more than what's recommended just to be on the safe side...

Milton Bomba Official

And also how can I get the mold-600 or replace it?

2 Guys & A Cooler

I'm not sure where you can but this in Mexico but if you go to the store and see a salami with white mold on it or a cheese with white mold on it you can use that. Be warned though you can also put bad mold on it as well using this method

Lenglez Jean jacques

Comment et où acheter ce ferment
Merci

Honzik Š

So if i understand, you qirckli ferment meat to 5,3 and after you stop fermentation in chamber? Is not better slow and long fermentation in for example 15C in chamber? Thanke you.

Fardi Fardian

5y↑1

Good😊🔔

Meb B.

Can I use glucose instead of Dextrose?

2 Guys & A Cooler

Yes

pjacademy

is it ok to ferment above 75F temp, sausagemaker website says do not ferment above 75f, my broken chest freezer has avg temp of 81f to 82f

2 Guys & A Cooler

3y↑1

yes. You can ferment up to 85f with this culture

Adem SUVEREN

@UCdnBWzYQfkql-o460NTL1Tw hi, I saw a notice at product page. "Due to the limited shelf life outside of a freezer, we can not ship this outside of North America." can you please tell how long it can stay out of freezer. I am in Turkey and my friend will bring here. Your videos so much enligthtning. thank you very much

2 Guys & A Cooler

Unofficially they can transport safely for 12-14 days. As soon as you get it place in the freezer..

Zaher A

what i can't understand how come a sachet of T-SPX 25grams makes 200kg of meat then the video and usage instruction on the pack back says 1/2 tsp(2.84grams) for 10lb (4.53kg) so if i follow the instruction then i can not make even 50kg per a pack. Which one is right!!!

2 Guys & A Cooler

Great question. The starter culture packs contain freeze dried bacteria mixed with a filler (usually dextrose), and these starter cultures are designed for commercial use. Basically, business would use the entire pack or 2 in a batch of meat. As a home user it doesn't make sense to make 440 pounds of salami so we have to scale the amounts down, the only issue is that when you start talking about only making 10 pounds of salami the recommended amount to add (if you went by the package instructions) would be .0125% or .56 grams. This small quantity isn't enough to ensure that you get the right balance between bacteria and dextrose. So when making small batches it's better to simply add 1/2 tsp. This way you will get the entire spectrum of bacteria as well as filler without any problems. Now, with that being said, if you plan on making 30 - 40 pounds or more you can weigh the starter culture and us ethe required amount.. Does that make sense?

Zaher A

@2 Guys & A Cooler sure it does and that gives another question, so can i conclude that an extra bacteria won't ruin meat then ?

Milton Bomba Official

how can i get the t-spx in mexico or replace it?

2 Guys & A Cooler

That's a good question. I've been experimenting with sauerkraut juice as a starter for salami with very positive results. Might be worth a shot? https://youtu.be/l4YlQDUJjV0