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starter cultures?

post #1 of 3
Thread Starter 

I am looking at a recipe for sweet lebanon bologna from (Len Poli) culture they want you to use is F-RM- 52, 1/4 tsp. I do not have F-RM but I have LHP, which is quicker. Can I substitute and will the fermenting time be they same?

post #2 of 3
Quote:
Originally Posted by NAJ250 View Post
 

I am looking at a recipe for sweet lebanon bologna from (Len Poli) culture they want you to use is F-RM- 52, 1/4 tsp. I do not have F-RM but I have LHP, which is quicker. Can I substitute and will the fermenting time be they same?

 

Here's a great page to read through if you're looking for more information on specific cultures and their fermenting abilities.

 

http://www.meatsandsausages.com/sausage-types/fermented-sausage/cultures

post #3 of 3

texas.gif  Good afternoon and welcome to the forum, from a beautiful sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

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