No reason other than other people have used it in the past with this recipe with no trouble.redzed wrote:It is recommended that Cure #1 be used with LHP. Is there a reason why you used #2?
I was looking for a fast culture and this seemed to be what I needed.
"Great for thin products like pepperoni or sausages ≤1" in dia.. Extra-Fast culture targeted
for fermentation temperatures 90°F-105°F. P. acidilactici has optimal growth at 104°F and
P. pentosaceus at 95°F, they will grow just fine under this temperature. They metabolize
most common sugars and create lactic acid (use Dextrose, not Sugar). Typically this culture
is for products that take around 2 weeks or less to fully complete (includes drying)"
Good point though.