Using Cultures in Curing Whole Muscle Cuts

ped
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Post by ped » Tue May 10, 2016 08:40

Redzed, has there been an outcome to this experiment, did you notice a discernible difference in flavour?
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redzed
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Post by redzed » Sat May 14, 2016 07:56

Ped, that is a tough question because, to be honest, I could not tell the difference between the coppa with the culture and the coppa without. At the moment I have three breasolas drying, and all three were inoculated with the culture. I should have made one without. :???: I will have to make another batch of products with the starter and without, do a taste test with friends and report on my findings.
ped
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Post by ped » Sat May 14, 2016 08:56

Thanks for the feedback Red, unfortunately we can't get this type of culture in the UK so am unable to consider whether it would be worth importing a packet or two!
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