Mondostart vs Bactoferm t spx??

[BEL]

Making dry cure salami tomorrow. My bactoferm is past the best before date and since I dont want to take a chance with no fermentation I bought some mondostart classic. My question is, do I add the same amount as Bactoferm? Thanks. BEL

[omega50]

Originally Posted by BEL

Making dry cure salami tomorrow. My bactoferm is past the best before date and since I dont want to take a chance with no fermentation I bought some mondostart classic. My question is, do I add the same amount as Bactoferm? Thanks. BEL

No

Follow your Mondostart Classic dosing instructions to be sure but generally your Bacto is stronger and would dose at 2.5 g per 10kg meat And your Mondo would dose at 2.5g per 5kg meat

Generally I avoid these types of cultures and salvage bacteria from the skin of true Italian Salami's. Cheap bugger I am

[BEL]

There were no dosing instructions with the pact. Could not find anything on the net either. Thanks again. BEL

[omega50]

You should be close by using 50% of what you used for your old Bacto batches.

but your Mondo is a little tame compared to Bacto and is sometimes supplemented by some Fermento.

But I would try it unaltered to establish a baseline

[BEL]

Thanks very much for your input. When I spoke with DNR upon ordering they mentioned the Fermento. And as you said, not necessary to use it with Mondo. BEL

[omega50]

Originally Posted by omega50

You should be close by using 50% more of Mondo than what you used for your old Bacto batches

Fixed it. Must have been sleepy last night

[BEL]

After looking at yr posts I figured you made that mistake. I knew what you were getting at so I adjusted accordingly. LOL Thanks very much. BEL