by ericrice » Tue Jan 21, 2014 1:01 am
Dryamilehi _ thanks for that. Lots of failures along the way but I think I'm running on all cylinders now and boy am I having fun (along with all the friends and family that get it). Along these lines, from the wedlimydomwe site - a culture for whole muscles? Anyone know anything about it? Any experience? I'm intrigued.
C-P-77
is a single strain meat culture for enhancing color and flavor formation in cured meat
products. The culture has a high salt tolerance and secures the formation of pleasant
curing flavor and stable color. Additionally, the culture retards rancidity formation.
Usage
C-P-77 is recommended in the production of cured meat products which are
produced from raw materials with a normal pH.
Directions for use
The culture should be added directly to the curing salt or to the brine. Dissolution
prior to use is not recommendable. During acclimatization the recommended
temperature is 6°C (43°F) as a minimum. When the salt penetration is finalized the
temperature should be maximum 30°C (86°F).
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?
Eric