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cultures

PostPosted: Sat Mar 23, 2019 7:58 pm
by lou317
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

Re: cultures

PostPosted: Sun Mar 24, 2019 10:34 am
by NCPaul
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.

Re: cultures

PostPosted: Sun Mar 24, 2019 7:08 pm
by lou317
Thanks again NC

Re: cultures

PostPosted: Thu Apr 18, 2019 3:51 pm
by dryairmeat
Try Kefir
or Bactoferm HLP for fast Fermentation / Bactoferm F-RM 52 for Medium Fermentation

Re: cultures

PostPosted: Thu Apr 18, 2019 3:51 pm
by dryairmeat
Kefir is the best and a Broad Spectrum Probiotec

Re: cultures

PostPosted: Fri Apr 19, 2019 11:31 pm
by wheels
If using kefir I would make sure to check pH.