Well shoot, started a batch of the Poli ginger salami, which calls for 48 hours of fermentation with tspx. Went to add some and I’m out, but have some fresh flc. Any downside to substituting it? Will be using UMAI casings. Thanks much!!
Flc for tspx?
- Thread starter oberst
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This culture can produce a slow traditional acidification product at low temps. (Less than 77° F) or a fast U.S. style fermented product at higher temps. (95°F-115°F).
An excellent product that has built in protection against listeria which is useful when making product at home where conditions are often poorer than at a commercial processor
An excellent product that has built in protection against listeria which is useful when making product at home where conditions are often poorer than at a commercial processor
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