Homemade Sausage Making

Hi,

I noticed this product - au.thecasingboutique.com/products/meat-culture-chr-hansen-bactoferm-b-lc-78 :

The B-LC-78 is typically used to cure whole muscle meats such as Capocolla and Prosciutto.

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.

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

enhance color and flavor development and reduce the risk of Listeria monocytogenes

thanks - reddal

sorry - I just noticed there is already a thread on this - viewtopic.php?f=6&t=6817

Hi reddal,
It is primarily Staphylococcus carnosus that will affect the flavour and colour of the product. There has been some confusion and surprise by some when they saw a starter that was formulated to be used on the surface of whole muscle meats and it included a bacteria that produced lactic acid. The fact is that Pediococcus Acidilactici is a bacterocin and is there to inhibit listeria. Every starter in the Chr. Hansen SafePro line contains Pediococcus Acidilactici. The bacteria will stay on the surface of the meat and not affect the pH.