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add at least another 5" duct... not enough flow... triple your exhausts... your smoker is choking

I'm not sure what you mean by "blends." Im lucky enough to get cultures that are grown from isolated samples on lab banked agar plates... Not some bottom of the carboy washed bullshit. Either way. I do not have a the L. Curvatas strain that seems to run through the Bactofem products. I have...

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...