John Belvedere Yeah, I tried that once, sorta bummeranged on me a bit farther down the road.
Which Bactoferm is the right choice for dry cured pepperoni that will be in a 50-55 degree environment with a humidity level of around 65%?
Ed_Orum seems Bactoferm LHP is your best bet!
Next question, does it go directly into the curing chamber, or does it hang outside the chamber for a while to get it “started”?
Ed_Orum I put mine in the chamber as it requires a higher temp usually around 80 degrees and 80% humidity for the first 12 or so hours to incubate. Alot of people use a heat pad and cooler with a bowl of water (if you already are in constant stage 55 deg in the chamber this is a good option).
I also use Mold 600…can never be too safe!