pushok2018
Master of the Pit
Thank you, Led Freddie. Any chance you can specify what kind Bactorem did you use? They all different in how long you should ferment your sausage - 12/24 hours or 48/72 hours. Doesn't look like it's F-LC....
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The great Umai Salami reveal ~ one batch and you'll be making more.
- Thread starter Led Freddie
- Start date
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