Potential starter culture mistake

[Aiden]

quote Jim” post=9609:

Hi Aidan,

If the culture was in luke warm water it probably survived for the most part.
As for telling if it worked or not, the only way for sure is to do a ph test, which can be done with a ph tester. You likely will not see color change in 6 hours. You may see some change after 48 hours. Overall the UMAi process is pretty forgiving because you will dry in refrigerator temperatures 2-4C and not in 15C like traditional process, lower drying temps prevent the bad bugs from growing too fast. Lots of people make dry sausage without using any culture, of course doing so is a bit dicey.

Hi jim,

Ive noticed the color getting darker bot lighter on the chorizo after about 36 hours. Does this seem normal?