Topic: Bactoferm F-RM-52 vs T-SPX
What changes to fermentation time and temp, aging, etc do I need to make if I used Bactoferm F-RM-52 instead of T-SPX? Thanks for the help. I have 10 lbs of Salami and Landjeager in the chamber now for 41 hrs at 70’F. Thanks.
I’m looking to make Peperone and Tuscan Salami from Michael Ruhlman’s Charcuterie. In his Peperone recipie he calls for 1 Tbls. of Bactorferm F-RM-52 for 5 lbs. of lean beef. In his Tuscan Salami recipe again he calls for 1 Tbls. of Bactorferm F-RM-52 for 4 lbs. of pork and 1 lb. of fat back. Does anyone know if I can substitute 1/4 tsp of the Bactoferm T-SPX with a 1/4 cup of distal led water for the Bactoferm F-RM-52? Thanks :unsure: