I noticed this product - au.thecasingboutique.com/products/meat-culture-chr-hansen-bactoferm-b-lc-78 :
Anyone used it or have an opinion on how useful it is? I think you are supposed to apply it directly into the curing salt mix or brine.The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto.
I don't think it is intended to lower pH, according to this - https://www.chr-hansen.com/en/food-cult ... food/bacon it is intended to
thanks - reddalenhance color and flavor development and reduce the risk of Listeria monocytogenes