Search results for query: *

I see that BactoFerm is about the only distributer of starter cultures.  Being a home brewer of many styles of soured beer i have quite the collection of pure liquid lactobacillus cultures.  does anyone know if those may be used as a starer culture of fermented sausages?  i don't see why not...

Hello all,  My name is Jay... i hail from just north of Pittsburgh, Beaver County.  Ive been brewing and q'ing for over a decade now.  Just recently got into cold smoking and curing meats and sausages.  Ive been making my own bacon from my hogs for last few years...  I raise a lot of my own...