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quote DrybagSteak” post=3797:We have taken steps to correct our error by making a label on the culture with instructions for application:
I hope this works and we have also corrected the video:
Rick, we would appreciate your input.
Very well done.
Broiling the water is good if your water from the tap has chlorine. Keep your Bactoferm products in the freezerI would like to say that carnie1 is a very good dry cured sausage make also.
Here is some info on the Bactoferm line. Please do not let this info on T-SPX discourage you., Its not that hard to make great salumi and DryBag Steak is making this very safe for the home sausage maker without having all the fancy equipment like humidifiers, temp control.
Bactoferm T-SPX (pentosaceus and Staphylococcus xylosus)
Summary
For slow and minimal acidification. Fermentation ends when sugars are used up for lactic acid production, at which point the pH will steady (or rise) and moisture removal will be main safety hurdle (<0.91). This culture is a curing and flavor enhancing bacteria, the pH level should not drop under 5.3. This will ensure great taste and color to finished product.For slow-fermentation and large diameter salami, or products with diameters of >3”. Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional fermentation the temperature should not exceed 75°F. Typically sugar is used for these products. This culture is for products that take months to fully complete (includes drying), and can be used for slow fermented small diameter products as long as sa fety hurdles are overcome, i.e. Water Activity level (<0.91), curing with #2...etc).
Use
After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute 1/2 tsp. of culture in 1/2 cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold throughout
mixing process. Use Insta Cure #2 (Nitrate) with this culture. AKA Cure #2When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks. (I have had frozen Bactorferm for 1 year with great results)
Total “Nube” at linking a pic. Hope this works. Top is filletto, next is soppressata, then bresaola then coppa. You can see the humidistat lead in the pic. And at the bottom is the humidifier.
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