The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › starter culture › starter culture
This is a quote from Mairanski’s site: “When freeze-dried cultures are used it is recommended to disperse them in water. Adding 25 grams of powdered culture to 200 kg (440 lbs) of meat makes uniform distribution quite challenging. That comes to about 1/2 teaspoon to 4.5 kg (10 lbs) of meat and the culture must be very uniformly dispersed otherwise defects will occur later on. For those reasons it is advisable, especially at home conditions, to mix 1/2 tsp of culture in 1/2 cup (150 ml) of distilled water and then pour it down all over the meat. Any tap water which is chlorine free will do, the problem is that different cities, or countries, sanitize water in different ways. Chlorine will kill bacteria and the process will suffer. For this reason it is recommended to use distilled or boiled water.
Mixing freeze-dried cultures with cold water for 15-30 minutes before use allows them to “wake up” and to react with meat and sugar faster when introduced during the mixing process.”