After looking at my notes and the recent 2 fermentations i did with the following.
Acidopholis, spanish chorizo
Cultured yogurt, pepperoni
Here is my opinion of the both.
Pepperoni with the yogurt came out good and had a slight tang. Cool to try something different.
Chorizo had enough time to ferment and dry. Turned out decent (hey i ate it all anyways) had the right flavors with the AD but something was missing. Another good try, maybe more AD would have worked better.
So i guess if i am wanting to keep going with this (AD & Yogurt) i need to read more however there is not a lot about this. Oh well then.
Guess i gotta keep up with shelling out $$ for frozen bactoferm.
Had these overnighted to me. Cure On & Smoke On
Acidopholis, spanish chorizo
Cultured yogurt, pepperoni
Here is my opinion of the both.
Pepperoni with the yogurt came out good and had a slight tang. Cool to try something different.
Chorizo had enough time to ferment and dry. Turned out decent (hey i ate it all anyways) had the right flavors with the AD but something was missing. Another good try, maybe more AD would have worked better.
So i guess if i am wanting to keep going with this (AD & Yogurt) i need to read more however there is not a lot about this. Oh well then.
Guess i gotta keep up with shelling out $$ for frozen bactoferm.
Had these overnighted to me. Cure On & Smoke On
