cultures

[lou317]

Never under stood cultures and I was wondering , to make dry sausage which one of the many cultures should I purchase . Thanks in advance
A

[NCPaul]

My preference is SafePro F-LC along with 0.3 % dextrose. I've fermentated at room temperature for 36-48 hrs typically to go just below pH 5.3. Different cultures have different requirements and produce different results. Pick one, follow the instructions, and see if it makes what you want.

[lou317]

Thanks again NC

[dryairmeat]

Try Kefir
or Bactoferm HLP for fast Fermentation / Bactoferm F-RM 52 for Medium Fermentation

[dryairmeat]

Kefir is the best and a Broad Spectrum Probiotec

[wheels]

If using kefir I would make sure to check pH.