Thank you Agoracritus for the response. I think I'll go ahead and order the T-SPX culture - looks to be more predictable. I did use Cure #2 (2.4g/Kg). BTW why is a slightly high moisture loss considered a red flag? Issue is that apart from the frustration of starting from scratch again, I still don'...

So this is my first attempt at making a fermented sausage. Used the Fuet recipe from the Marianski book, replacing pork back fat for beef fat. Also used 10 gr. of B-LC-007 for 2 kg. of meat - I know it's much more than the recipe calls for but was debating between that and 'use a quarter of the pack...