Links to the Aussie sites stocking it:

https://au.thecasingboutique.com/produc ... rm-b-lc-78

https://www.mblsa.com.au/326504/MEAT-CU ... 5gm/pd.php

I purchased from MBL as i was in store the other day.

There are some conflict -Safe Pro B-LC-78 it is intended to be use in fermented meats not in a whole cuts. This is the product description on one of the online suppliers. each place i found it had a similar description. "The Safepro range is a series of specifically developed cultures for applicati...

Add the recommended amount and see what happens. If you are doing more than one piece of the cuts you mentioned, don't add the culture to one, and see whether you can tell the difference. I'd really like to hear about the results because there are split opinions whether surface cultures on whole mu...

Hi, I realize this is an old thread but i recently purchased some B-LC-78 (replacement for C-P-77) Culture composition: "Pediococcus acidilactici Staphylococcus carnosus" I plan on doing some tests with a coppa and bresaola - i already have a one of each in EQ to test against. My question is do i ju...

Thanks Bob.
Yeah i am not expecting to get the same weight loss of a leaner muscle.
It will be pulled semi dry also as i plan to use it in cooking.

small progress update: Installed the dehumidifier yesterday (controlled by inkbird humidity controller) RH now seems to be holding steady overnight. Also seems to of had an impact on temps. low overnight was 8c (usually 4). My Pancetta is drying VERY slowly but a i assume that is due to low overnigh...

As pretty much anyone with experience building curing chambers knows, there’s no such thing as a universal design. (As you are already aware of, and is a caveat with most specific/helpful recommendations) With so many different regional climates, seasonal and even daily fluctuations, it basically c...

Greetings Mick and Welcome to our Forum ! looks like you are off to a good start. Every chamber is a bit different so you will have to make changes to suit your Fridge and your environment. Go through the builds pinned to the top of the Chambers section https://wedlinydomowe.pl/en/viewforum.php?f=2...

Hi Mick, I'm not an expert, but I've been through some of the same issues that you may be encountering. So I'll pass along what I've learned for what its worth. Firstly, your temperature swings are much more extreme than we have here in the Southern US (Florida). Our temperatures mostly range betwe...

Greetings Mick! It looks like you’re well on your way down the right track, and have definitely come to the right place for asking specific questions that are difficult to find the answers to anywhere else. Just as a heads up though; sometimes it can take awhile to get your questions answered (espe...

Hi, Just wanted to introduce myself to the forum. This is something i have been interested in for a while and this forum looks like a great resource! Also it looks like i have a lot of reading ahead of me. Just built my first chamber and have a Pancetta Tesa hanging to test it out. Will stick with w...