Bactoferm tsp-x

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6 years 1 week ago #4528 by Flatline Industries LLC
Bactoferm tsp-x was created by Flatline Industries LLC
I noticed in one of the umai recipes is calls for 1/8 tsp of bactoferm for 2.2lbs of meat. Would you double that for 5lb of meat and fat? So 1/4 tsp per 5lb batch?
Thanks,

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6 years 1 week ago #4529 by Jim
Replied by Jim on topic Bactoferm tsp-x
Yes, the Bactoferm T-SPX ratio is approx. 1/4 tsp for every 5 lb of meat.

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6 years 1 week ago #4530 by Flatline Industries LLC
Replied by Flatline Industries LLC on topic Bactoferm tsp-x
That must be what I did wrong with my hunters salami. For 5lbs I only used 1/8 tsp of bactoferm....

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6 years 1 week ago #4532 by Jim
Replied by Jim on topic Bactoferm tsp-x
The starter culture lowers the Ph of the meat through fermentation giving it a firmer texture and tangy flavor. It is possible that if there isn't enough culture the fermentation did not lower the Ph and the sausage stays pasty and does not get the tangy flavor. Also this can happen if the fermentation temp is too low or time too short. Bactoferm T-SPX is a very mild culture, it requires longer fermentation time because it works at lower temperatures.

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