bactoferm question

Discussion in 'Sausage' started by ldrus, Sep 20, 2013.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    Reading and trying to learn the art of charcuterie, but this bactoferm stuff has me scratching my head. Is there a " all purpose" one to use or are the meats really that specific on what to use
     
  2. F-LC is the one that comes closest to an all-purpose culture.
    Extra-fast, fast and slow fermentation. Mild or sour acidification.
    It also helps protect against Listeria.

    Credit: Allied-Kenco

    ~Martin
     
    Last edited: Sep 20, 2013

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