Originally Posted by Stayhot
I've been adding Bactoferm F-LC in my snack sticks and summer sausage the last few times I've made them. The question I have is how long is too long to let the meat cure to achieve the maximum "tang" that I'm looking for?
For both slow (traditional) and fast acidificationbased on temperatures used during fermentation. For slow and light acidification profile the optimal temperature is close to 80°F. High acidification and low final pH levels can be reached by using a 95-115°F temperature range during fermentation. Time for product to reach <5.3pH is also dependent on temperature, salt content and other variables:typically faster pH drop to below 5.3 is obtained by higher temperatures in the culture’s recommended range.This product is also patented for its bio-protective qualities, making it ideal for use as a safeguard against Listeria monocytogenes. A resilient pathogenic bacteria that is able to multiply and flourish in conditions most bacteria are unable including high temperatures, low available moisture and anaerobic environments.
Hope this helps some.