Quote:
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
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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