T-SPX Starter Culture

[Bob]

Phil-
JIm is right on with hs Post. But the ONLY sure way is to monitor the Ph during fermentation. For a non tangy tradition flavor stop fermenting when it drops to 5.3. A Ph below 5 will result in a tangy sausage. Depending on the temp you actually ferment at it will be somewhere between 24 and 72 hours using T-SPX and around .5 % total sugar.