cultures

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cultures

Postby lou317 » Sat Mar 23, 2019 7:58 pm

Never under stood cultures and I was wondering , to make dry sausage which one of the many cultures should I purchase . Thanks in advance
A
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Re: cultures

Postby NCPaul » Sun Mar 24, 2019 10:34 am

My preference is SafePro F-LC along with 0.3 % dextrose. I've fermentated at room temperature for 36-48 hrs typically to go just below pH 5.3. Different cultures have different requirements and produce different results. Pick one, follow the instructions, and see if it makes what you want.
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Re: cultures

Postby lou317 » Sun Mar 24, 2019 7:08 pm

Thanks again NC
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Re: cultures

Postby dryairmeat » Thu Apr 18, 2019 3:51 pm

Try Kefir
or Bactoferm HLP for fast Fermentation / Bactoferm F-RM 52 for Medium Fermentation
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Re: cultures

Postby dryairmeat » Thu Apr 18, 2019 3:51 pm

Kefir is the best and a Broad Spectrum Probiotec
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Re: cultures

Postby wheels » Fri Apr 19, 2019 11:31 pm

If using kefir I would make sure to check pH.
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