Cascina Salumi

[Wurstmeister]

You will be fine. Just use the F-LC agent. If you cant have a higher temp for fermenting may i suggest Bactoferm B-LC-007 (64-75*)

Thank you. Sounds like a plan. I'll order the Bactoferm when I order my bags. You have been a great help!

 

[Wurstmeister]

OOPS!!!! My comment regarding meat, beer and wine and botulism should have read - " but dealing with meats I wanted to make sure since beer and wine make botulism! " Time for a beer!

 

[crazymoon]

Rick, I'm in !

 

[indaswamp]

I'm new to curing meats, so this may be very rudimentary. My "fermentation room" is the guest bathroom, where I keep my wine and beer fermenting, sits at 68F. I'm thinking that I'll need to increase the time from 72 hrs. to maybe 80 hrs. to compensate for the lower temp. Does that sound logical or do I need to worry about the -4 deg variance?! Thanks.

Some info-
For every increase of 5*F, you double acid production for the same time frame. The opposite is also true. But remember that the pH scale is logarithmic, so for every point rise in acidity, acid is increased 10 fold.

 

[BGKYSmoker]

Fermenting going good.
Big color change in 24 hours.
'

 

[BGKYSmoker]

Day 2 fermenting. No huge color change from yesterday but more pronounced fermetation smell.

 

[BGKYSmoker]

Ferment is over, smells fermenty.
Now 8 weeks in the fridge.