Bactoferm Products

Air dried cured Meat Techniques

Bactoferm Products

Postby Noman » Tue Jan 15, 2013 3:57 am

Could somebody give me a rundown or point me in the right direction of a rundown on the various Bactoferm cultures available and their uses?
I'm working out of Ruhlman's Charcuterie and he only calls for #52. I'm curious as to what the others do.
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Postby wheels » Tue Jan 15, 2013 3:22 pm

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Postby ComradeQ » Tue Jan 15, 2013 6:25 pm

Not trying to hijack your thread but I just bought a Danisco starter culture from http://malabarsuperspice.com/danisco.htm I got the Texal Sp-Elite specifically as they recommended it for my purpose. Anyone have any experience with these products?
Last edited by ComradeQ on Tue Jan 15, 2013 8:09 pm, edited 1 time in total.
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Postby johngaltsmotor » Tue Jan 15, 2013 6:46 pm

http://www.alliedkenco.com/pdf/Culture%20Type%20And%20Uses.pdf

not sure if I inserted that link correctly, but if not you can copy and paste it. It gives the differences in flavor, temperatures, times of the Bactoferm offering. Similar to the links Wheels posted but in one compact table.
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Postby Noman » Wed Jan 16, 2013 3:07 am

Thankee much!
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