FLC as a surface mold?

Air dried cured Meat Techniques

FLC as a surface mold?

Postby johngaltsmotor » Tue Mar 12, 2013 8:27 pm

I'm wondering if anyone uses the standard starter cultures as an exterior mold culture? I'm going to try making a round of salami using F-LC again as it seems to be a good all-around culture (and I'd rather learn with some stable reference than spend extra money changing everything). But I'm wondering if mixing some of the culture into the water I soak casings in, or even spraying some of the F-LC after stuffing would promote good surface mold? Or is the 600 a completely different animal? (yes, bacterial pun intended :roll: )

I know it's not ideal, and I can't foresee any negative effects, but... would it just be a waste of time and culture? :?:
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: FLC as a surface mold?

Postby jasonmolinari » Tue Mar 12, 2013 8:30 pm

FLC is a bacteria, not a mold. It's completely different
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Re: FLC as a surface mold?

Postby johngaltsmotor » Wed Mar 13, 2013 11:55 am

:oops: yeah, I guess that's kind of implied by names "bacteria starter culture" vs "mold culture" :oops: Maybe I should have thought a bit longer before hitting the post button.
Pigs are magical creatures.... they turn vegetables into BACON!!
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