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A question for Joe about starter culture...

Posted By: DaveS
Date: Friday, March 8, 2002 at 6:00 p.m.

Hi Joe,
I just purchased lactic acid starter culture from Butcher-Packer. What min. and max. amounts do YOU recommend I use for a 10 lb. batch of Salami? Can I use the starter for Semi-dry Salami, that I will cook to 145 deg. F internal, or is it's main use for dry-cured only?
Thanks Joe,
Dave Starr

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Messages In This Thread

A question for Joe about starter culture...
DaveS -- Friday, March 8, 2002 at 6:00 p.m.
Hope this helps...
Joe Ames -- Friday, March 8, 2002 at 7:21 p.m.
Re: Hope this helps...
DaveS -- Friday, March 15, 2002 at 9:28 p.m.
Just a Country Bumpkin...
Joe Ames -- Saturday, March 16, 2002 at 11:19 a.m.

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