Search found 2 matches
- Fri Mar 28, 2014 22:52
- Forum: Dry Cured Meats and Sausages
- Topic: Salami fermenting but no ph drop ! TSP-X
- Replies: 30
- Views: 22610
Is your culture viable? A note about keeping cultures....Test them before you use them. I keep my cultures in -30F deep freeze. I have some that are over 5 years old and still viable......But....I ALWAYS proof a culture before I use it. I take a half a cup or so of well aerated distilled water, add ...
- Fri Mar 28, 2014 22:36
- Forum: Microbiology of meat and products
- Topic: Add a quarter-packet of culture? Whoooa!
- Replies: 6
- Views: 7589
I believe a lot of people are OVER adding cultures. I have see some ridiculous amounts quoted to be used both in print recipes and in online forums. More is NOT better. When you add too much culture, which most recipes have you do, you are adding more bacteria at one time which speeds up the process...