I didn't use Dextrose with Bactoferm F-RM-52
I didn't use Dextrose with Bactoferm F-RM-52
I did not add any Dextrose in my salami when using Bactoferm F-RM-52. I didn't realize at the time that it was needed. Is that going to be a problem? Will the Bactoferm F-RM-52 still do its job?
As Devo said, it will not do its job properly since the bacteria needs the sugar to feed the lactic acids. Having said that, maybe not all is lost. There are many other factors to to consider such as the age, type and quality of the meat. Ferment for 72 hours and see whether the pH drops to 5.3 or lower. If it does nor get there, you might have to toss it.