I'll have to get the packet out of the freezer to see. I got it from stuffers.com and I think they only sell one starter. As you are in the United States You can get it from Butcher packer , they sell 3 types, mild ,med and strong. I would go with the med variety to start.
The one I used is made by Raps called "Opti-Start" a German product.
pepperette recipes plz!!!!
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by BBQer » Tue Dec 12, 2006 4:54 pm
Thanks! Getting my head around this dry-cured sausage idea a little bit more. Soon I'll have to just jump in and give it a go.
I have starter cultures for cheese making, but they probably aren't the same. I'll investigate Butcher Packer.
I have starter cultures for cheese making, but they probably aren't the same. I'll investigate Butcher Packer.
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by Big Guy » Tue Dec 19, 2006 12:26 am
I have a drying rack that I built out of 2x4 lumber and SS rods to hang meat on. It is in my garage, as this time of the year it ranges from 0C to 5 C perfect for hanging. Here is a picture of some venison sausage drying.
Here's a better photo from the past salami and bacon hanging
Here's a better photo from the past salami and bacon hanging
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Big Guy - Registered Member
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