- Joined Nov 7, 2012
I like a good amount of tang in my summer sausage. I’ve used ECA and fermento in the past with good results but would like to try bactoferm. I know nothing about how to use it and I want to make sure I’m using it correctly and safely. How should I use bactoferm f-lc? Does it go in with the seasoning and then mix as normal? Back into the fridge after being stuffed, and for how long? Thanks for the help guys.