0.2% By weight as most recipes describe.
some also suggest adding in addition, 0.2% sucrose to get a more sour flavor.
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- Fri Dec 19, 2014 23:31
- Forum: Dry Cured Meats and Sausages
- Topic: A Hard Look At Lactic Acid Bacteria And Nutrient Sugars
- Replies: 7
- Views: 11168
