Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Posted By: Reg
Date: Thursday, August 14, 2003 at 1:25 a.m.
I've done some fresh as well as smoked sausage and I'd
like to take the plunge into fermented sausage. I'm looking
for a good source for starter culture.
I'm going to be making it in 5 pound batches if that
makes a difference. I don't know if I'll be able
to buy cultures for that small a batch.
I've read the Rytek Kutas book so I've got the concepts...
I just need to get the culture.
Joe, I looked on your site and couldn't find any starter
culture. If I overlooked it please let me know.
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.