Starter Cultures F-LC or T-SPX

Air dried cured Meat Techniques

Starter Cultures F-LC or T-SPX

Postby Kizer » Sun Jan 26, 2014 12:49 am

Does it really matter which one is used? The F-LC seems to have better bacteria control than the SPX. Is there an apparent difference in taste? It seems like most of the recipes use SPX, but I assuming that is because F-LC is a relatively new product.
User avatar
Kizer
Registered Member
 
Posts: 94
Joined: Tue Jun 12, 2012 3:19 pm

Re: Starter Cultures F-LC or T-SPX

Postby ped » Sun Jan 26, 2014 10:47 am

I find this a very useful reference table, you may have it? anyway, it might be useful for others: http://www.alliedkenco.com/pdf/Culture% ... 20Uses.pdf
ped
Registered Member
 
Posts: 395
Joined: Fri May 08, 2009 11:03 am
Location: Kent

Re: Starter Cultures F-LC or T-SPX

Postby Kizer » Sun Jan 26, 2014 5:29 pm

ped wrote:I find this a very useful reference table, you may have it? anyway, it might be useful for others: http://www.alliedkenco.com/pdf/Culture% ... 20Uses.pdf


Thank you very much! That is a great link.
User avatar
Kizer
Registered Member
 
Posts: 94
Joined: Tue Jun 12, 2012 3:19 pm


Return to Curing Techniques

Who is online

Users browsing this forum: No registered users and 4 guests