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A question for Joe about starter culture...
Posted By: DaveS
Date: Friday, March 8, 2002 at 6:00 p.m.
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?
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