New Bactoferm

[BGKYSmoker]

For those of you who do fermenting salami/SS

New Bactoferm out.

 

[73saint]

What’s the benefit? What makes it better than what we are already using?

 

[BGKYSmoker]

What’s the benefit? What makes it better than what we are already using?

The TSM site has a good video on it. Since i have not used it yet the vid will give better info.

 

[indaswamp]

I saw that watching 2 Guys and a Cooler youtube videos.



According to Eric, it has a more pronounced red color once dried and is now his favorite culture to use. Only downside is you really have to watch the pH drop during fermentation to get the full flavor as some of the cultures are pH. sensitive.

 

[crazymoon]

Rick, This is interesting as I just posted in the "Blowing Smoke around the Smoker" area as to expiration dates on starter cultures. If I need to buy a new one this maybe the way to go!

 

[BGKYSmoker]

im going to buy some. going to try it with UMAi salumi, im not worried about the ph.

 

[indaswamp]

The TSM site has a good video on it. Since i have not used it yet the vid will give better info.

I did not realize 2 guys and a cooler had videos posted up on TSM.... I ran across it after watching some of their other videos. I am looking forward to trying this culture once my chamber is up and running. Interested to know how you like it.

 

[BGKYSmoker]

I just ordered it.

 

[BGKYSmoker]

Here is the official Bactoferm name. I just got it.

 

[indaswamp]

Awesome! Can't wait to follow your results using it!

 

[indaswamp]

Found more info on the culture.
https://www.zakvaski.bg/en/bactoflavor-flora-italia-with-a-scent-of-italy/

 

[mneeley490]

Haven't made salami in ages. Looks like it's time to try this.