by ninocala61 » Sun Jul 06, 2014 10:25 pm
Hi all, Can anyone tell me if this sounds ok.I just made a dry sausage from Len Poli recipes. I am using F-LC culture @90% humidity And 80 Degrees temp. My concern is two-fold. First there isn't any dextrose or sugars for the culture and for the F-LC is the PH level between 5.1 to 5.3 after 24 hours. He doesn't call out a particular culture. Does this mater? Here is what I used. Along with the pork,salt, cure#2,black pepper,garlic,mace,coriander,cayenne,1/4 teaspoon F-LC culture.