starter culture

  • what is the best starter culture to use when making dry cured pepperoni? I want to make it then hang it in the basement where the temperature will be around 60 F and the relative humidity around 75%

  • Team Blue Admin Walton's Employee

    @Ed_Orum The most popular starter culture that we carry for pepperoni would be the Bactoferm LHP but that requires warmer temperatures than 60° as its optimum growth is from 90-110°. Doing this in your basement will be a “proceed at your own risk” situation as we can only recommend doing these under controlled environments like a dry curing chamber.

    There is some good information on that page, so even if you dont use the LHP I would recommend checking it out.

    Anyone have any tips for Ed?

  • I’ve only used LHP for making Summer Sausage. Which I hang in a homemade steam chamber to hold the perfect temperature until I get the pH drop I’m looking for, after smoking you can let it hang if you have the perfect conditions, I prefer to wrap a stick with paper towel and leave it in the refrigerator until the desired dryness is achieved.

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