starter cultures?

naj250

Newbie

Original poster

Jun 18, 2013

19

10

The Big "N"

• Jan 29, 2015

• #1

I am looking at a recipe for sweet lebanon bologna from (Len Poli) culture they want you to use is F-RM- 52, 1/4 tsp. I do not have F-RM but I have LHP, which is quicker. Can I substitute and will the fermenting time be they same?

 

rgautheir20420

Master of the Pit

Jun 11, 2014

1,126

60

Crest Hill, IL (Chicagoland)

• Jan 29, 2015

• #2

NAJ250 said:

 
I am looking at a recipe for sweet lebanon bologna from (Len Poli) culture they want you to use is F-RM- 52, 1/4 tsp. I do not have F-RM but I have LHP, which is quicker. Can I substitute and will the fermenting time be they same?

Click to expand...

Here's a great page to read through if you're looking for more information on specific cultures and their fermenting abilities.

http://www.meatsandsausages.com/sausage-types/fermented-sausage/cultures

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 29, 2015

• #3

  Good afternoon and welcome to the forum, from a beautiful sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary