Thanks a lot.
And I have an additional doubt. For example, if a recipe tells me to use T-SPX and ferment at 20c (68f) for 72 hours at 90-85% humidity and drying for 2-3 months, how do I convert it to using F-LC? I do exactly the same?
Search found 2 matches
- Mon Mar 17, 2014 16:42
- Forum: Microbiology of meat and products
- Topic: chr hansen Flc culture
- Replies: 7
- Views: 17374
- Thu Mar 13, 2014 04:42
- Forum: Microbiology of meat and products
- Topic: chr hansen Flc culture
- Replies: 7
- Views: 17374
Hello, I have a doubt about using F-LC. As far as I've researched, in my country (Costa Rica) its hard to find supplies for long cures and short cures with no cooking, basically I couldn't find cure salt #2 neither any starter culture, so I had to order them from abroad with a relative that made a t...