Huh, never knew this was a thing. I can’t imagine there is much reward for the time involved with such a task. I don’t foresee us rushing out to castrate any of our roosters.
Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron last edited by Chef
which starter culture at Walton’s is similar to
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Chef Maybe this comparison sheet will help
glen Thanks. I’m going to build on this by adding temperature range for each.
Chef choosing this will depend a little on what temp range you are going to hold it in but it seems like https://www.waltonsinc.com/bactoferm-reg-lhp-dry-us-42g-meat-starter-culture will be the choice for you as lc-007 (bond, culture bond) seems to be a fast-acting culture.
Jonathon Thanks. I have been trying to find a table or source of information about different starter cultures and how to select the correct on for the product being made. Been unsuccessful so far. Can you recommend a source for this type of information? Thanks