bactoferm in unfermented meat

[Rick]

quote edukimi” post=5756:

Thank you for the detailed response about the uses of the bactoferm lines and I have some better understanding of their use (in particular the “wake up” period which I have not been told before). This info will be of great help.

The part of my question that remains unanswered is the part regarding cooking up and eating any of the unfermented mixture with the bactoferm T-XPS added. Would this be dangerous or because Staphylococcus xylosus is a “good” bacteria and the meat is being cooked would it be safe? Sorry this is such a rookie question, but I would be interested in knowing. Any thoughts?

The T-XPS is a dry cure agent and needs to be fermented. I dont think i would cook any salami with the t-spx, you may end up is a hard brick with the use of cure 2 added.
You will need the temps 65-80 hanging for the fermentation to work. Hang in your kitchen at room temp. I use a cupboard for fermenting.