www.sausagemaking.org

The assumption is that the culture is in/on some form of 'carrier' in miniscule amounts and that you use ¼ of the pack to ensure that you have enough of the 'active ingredient'. I've always assumed that it's a bit like yeast, as long as the conditions are correct, the amount you start with doesn't matter; both will work, but with different timescales.

That's just my assumption from other discussions; NCPaul's better qualified than I am to advise.

Phil

You are correct except for this:

NCPaul's better qualified than I am to advise.