what other alais does it go by and where do i get it? have a recipe that calls for it but no clue where to get it looked at butcher packer and sausage maker????????????
For fermented sausages that are going to be cooked, I use live-culture yogurt......one heaping teaspoon yogurt and a couple tablespoons of water.
For ferment dry cured sausages that are NOT cooked, it's recommended that Bactoferm[emoji]8482[/emoji] F-LC be used for protection against listeria monocytogenes, the bacterium that causes listeriosis.
"Bactoferm[emoji]8482[/emoji] F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes"
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=742
For fermented sausages that are going to be cooked, I use live-culture yogurt......one heaping teaspoon yogurt and a couple tablespoons of water.
For ferment dry cured sausages that are NOT cooked, it's recommended that Bactoferm[emoji]8482[/emoji] F-LC be used for protection against listeria monocytogenes, the bacterium that causes listeriosis.
"Bactoferm[emoji]8482[/emoji] F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes"
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=742
Enlighten me, how is fermentation reserved exclusively for dry curing?
For fermented sausages that are going to be cooked, I use live-culture yogurt......one heaping teaspoon yogurt and a couple tablespoons of water.
For ferment dry cured sausages that are NOT cooked, it's recommended that Bactoferm[emoji]8482[/emoji] F-LC be used for protection against listeria monocytogenes, the bacterium that causes listeriosis.
"Bactoferm[emoji]8482[/emoji] F-LC meat culture with bioprotective properties for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages. Depending on fermentation temperature, acidification is either traditional, fast or extra fast. F-LC is a mixed culture containing Pediococcus acidilactici, Lactobacillus curvatus and Staphylococcus xylosus in a convenient freeze-dried form. P. acidilactici ensures reliable acidification whereas S. xylosus results in strong flavor development and a good, stable color. Due to bacteriocin production both L. curvatus and P. acidilactici contribute to suppressing growth of Listeria monocytogenes"
http://www.butcher-packer.com/index.php?main_page=product_info&products_id=742
Enlighten me, how is fermentation reserved exclusively for dry curing?
Who said fermentation is exclusive to dry curing?
I didn't.
That recipe is a dud!
Why add starter culture, but NOT allow enough time for proper fermenting?????
I have recipe(s) for real fermented slim jims if that is what you want.....otherwise just add some fermento or the like.
:sausage:
.... it is time for the A#1 slim jim recipe from SausageBoy.... Give it up... Make sure all the details are there so they come out perfect....