First post
Has anyone had any experience with the new starter culture from The Sausage maker. It's called Flavor of Italy. I've been playing with it for the last 4 months with incredible results. here are the specs:
l. Sakei
p. Acidilactici
s. Carnosus
s. Carnosus (Subs. Utilis)
Fermenting range 75f - 90F...
Last post
OK Finally received my package from the Sausagemaker. As I'm finalizing my spices, I realized I have one more question. I'm planning on splitting the difference and using 3.5% dextrose and fermenting @ 75 deg F. But my questions is: most of the recipes on this website use Sucrose in addition to the...
