Reading and trying to learn the art of charcuterie, but this bactoferm stuff has me scratching my head. Is there a " all purpose" one to use or are the meats really that specific on what to use
bactoferm question
- Thread starter ldrus
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diggingdogfarm
Master of the Pit
F-LC is the one that comes closest to an all-purpose culture.
Extra-fast, fast and slow fermentation. Mild or sour acidification.
It also helps protect against Listeria.
Credit: Allied-Kenco
~Martin
Extra-fast, fast and slow fermentation. Mild or sour acidification.
It also helps protect against Listeria.
~Martin
Last edited:
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