Weight Loss Achieved after 8 Days

[Bryan]

Thanks for the info Jim. I used the B-LC-007 because it had bio-protectant.

I used B-LC-007 because “The Craft Butchers Pantry” had this to say:

This culture makes T-SPX obsolete due to all the additional beneficial strains that come with it. You want the added yeast and both cocci strains for flavor development predominantly, and this blend has it all. Because the fermentation temperature is low as well we suggest this culture is a game changer by offering so much more than T-SPX. This blend offers added Listeria protection, where T-SPX does not. Both forms of cocci bacteria work together in developing the characteristic flavors of fermented sausages, while also reducing the residual amount of nitrite in your product due to their secretion of enzymes that cause the reduction of the residual nitrite in the sausage. So you end up consuming less in the final product than using a culture blend with these beneficial bacteria. B-LC-007 is truly a superior culture to use for low temperature fermentation.

Your input would be greatly appreciated.

I ate some yesterday and am not dead………yet. One other question if you don’t mind.

How should I store my completed dried fermented sausages? Fridge, vacuum seal fridge, vacuum seal freeze, hanging in the bedroom closet, etc.?

I don’t have a dedicated curing chamber yet, Maybe one day.

Again thanks for your time and answers.

CoarseGrind