Crossing Hobbies

Discussion in 'General Chit-Chat' started by jeffpn, May 6, 2017.

  1. jeffpn

    jeffpn Well-Known Member

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    Let's see where this thread goes. I'm eventually going to make some dry cured sausage, like salami and pepperoni. When you make sausage like that, you add Bactoferm F-RM-52. It boosts lactic acid, which gives the familiar sour taste to some sausages. Is anyone familiar with this product?
     

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