Ah thank you, that is a LOT less diluted
Ill leave a few more days as you both suggest and re apply if needed
Search found 34 matches
- Sat Jan 21, 2017 18:54
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18411
- Sat Jan 21, 2017 00:34
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18411
- Fri Jan 20, 2017 22:54
- Forum: Microbiology of meat and products
- Topic: Mould-600
- Replies: 29
- Views: 18411
Mould-600
My first Cured product, a Salami Cascina recipe from Len Poli This recipe didnt ask for any M-600 but after reading a lot about it i decided to use it. I also used F-LC. I found the following instructions on its use so this is what i did "To use Bactoferm Mold-600, add 3 grams of M-600 to a cup of 6...
- Fri Jan 20, 2017 02:55
- Forum: Hyde Park
- Topic: Hi New Guys - Introduce Yourself
- Replies: 1321
- Views: 564579
Hi everyone Been lurking here for a while, making some fresh sausage, smoking some Salmon and Cod, made some Bacon, just a few days ago started my first batch of Cured sausage, a Salami Cascina from a Len Poli recipe. I made up a very crude Fermentation camber and im using a Wine Cooler for a Curing...
