My question is can I use red wine instead of the water, or will the wine kill the culture?For every 10 lbs. of meat: dilute ½ tsp. of culture in ½ cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly.
This is going to be dry cured pepperoni so I don't want to add any extra liquid, I was going to add about 3/4 of a cup of red wine to a 15 pound batch.
Thanks.........Tim