I am contemplating trying some dried sausages with these bags & I have a couple questions for those who have tried them.
1) Did you stuff the bags directly, or use casings?
2) The kit they sell comes with a BactoFerm product and Cure #2. The bactoferm I understand as far as seal off your bag and let it ferment under the conditions listed with that specific starter culture. The cure#2 confuses me a little. I am under the impression that Cure#2 is to be used at higher temperatures (50-65°f) compared to fridge temps. Should cure#1 be used instead?
Thanks for the info.
Don
1) Did you stuff the bags directly, or use casings?
2) The kit they sell comes with a BactoFerm product and Cure #2. The bactoferm I understand as far as seal off your bag and let it ferment under the conditions listed with that specific starter culture. The cure#2 confuses me a little. I am under the impression that Cure#2 is to be used at higher temperatures (50-65°f) compared to fridge temps. Should cure#1 be used instead?
Thanks for the info.
Don