Texel DCM-1 % Percentage
Posted: Wed Jan 20, 2016 17:35
RedZed,
I found the email finally.
What % of Texel did you use in your whole muscle meats?
I was told the below, just want to make sure it is correct.
thanks!
Jason
0.050%, or 0.00050 in decimal form, is your Texel amount to add.
Get this math correct or you will end up with WAY too much Texel.
More is NOT better in this case.
The proteolytic enzymes secreted by the bacteria will completely break down the meat, and give you a terrible flavor if you use too much.
Texel is added to the salt and cure; you can add spices too if you want.
You can use Potassium Nitrate as well, if you`d like. It matters not...
For B-LC-007, use at 0.022% (0.00022)
Again, more is not better. Over use can affect texture/taste of final product.
I found the email finally.
What % of Texel did you use in your whole muscle meats?
I was told the below, just want to make sure it is correct.
thanks!
Jason
0.050%, or 0.00050 in decimal form, is your Texel amount to add.
Get this math correct or you will end up with WAY too much Texel.
More is NOT better in this case.
The proteolytic enzymes secreted by the bacteria will completely break down the meat, and give you a terrible flavor if you use too much.
Texel is added to the salt and cure; you can add spices too if you want.
You can use Potassium Nitrate as well, if you`d like. It matters not...
For B-LC-007, use at 0.022% (0.00022)
Again, more is not better. Over use can affect texture/taste of final product.