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Recipes
How To
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Cultures, Additives & Seasonings
The types of meat cultures available are Lactic Acid - for fermentation, Curing - for color and flavor, Surface Coverage - yeasts and molds, and Bio- Protective - producers of bacteriocins. All have their ideal temperature range, ferment at different rates, produce different levels of sourness, and develop different color snd flavor levels. Some possess bacteria inhibiting capabilities.
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