Hi folks. I would like to ask if anyone has a deal of experience with storing bacterial cultures for longer than manufacturer specifications. I bought a packet of SPX some six months ago, and it went straight into a home freezer, so I would be surprised if it pushed lower than -5c. However, I have read various forum posts here and elsewhere of people storing it much longer than that. My problem is that I can acquire 25g at a rate of around £12 ($15.47), so I would ideally like to get as much use out of it as I can, but as I do my thing in a home environment, I would struggle to process around 100kg (220lb) of meat. Accordingly, I have been wondering if anyone has had experience storing it for over a year in a domestic freezer, and if you have made any dosage adjustments.
I come originally from brewing and cheesemaking, and I am accustomed to customarily using frozen cultures for years, and just pitching more generously with older cultures, and I figured that a lot of the organisms in sausage production are related to brewing and cheesemaking counterparts, but I wanted to make extra sure that there isn't something I am woefully unaware of.
Also, do you ever test the viability of your culture before you commit? Like, a small burger sized sample before adding it to your main batch?
Thank you.
I come originally from brewing and cheesemaking, and I am accustomed to customarily using frozen cultures for years, and just pitching more generously with older cultures, and I figured that a lot of the organisms in sausage production are related to brewing and cheesemaking counterparts, but I wanted to make extra sure that there isn't something I am woefully unaware of.
Also, do you ever test the viability of your culture before you commit? Like, a small burger sized sample before adding it to your main batch?
Thank you.