starter cultures?

Discussion in 'Sausage' started by naj250, 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?
     
  2. 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
     
  3. [​IMG]   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
     

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