tag:blogger.com,1999:blog-9190984942207410953.post3709660825852570273..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: I'm back and it's time to start experimentingJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9190984942207410953.post-66050607358639896622015-05-29T10:40:31.649-04:002015-05-29T10:40:31.649-04:00I like T-SPX and BLC-007. the BLC i just used for ...I like T-SPX and BLC-007. the BLC i just used for hte first time recently and i love it.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-51975835055543428312015-05-29T10:32:08.140-04:002015-05-29T10:32:08.140-04:00I was wondering what the results were... I have be...I was wondering what the results were... I have being doing some Bulgarian dry cured sausage, aka "lukanka" that traditionally does not call for starting cultures, but I want to be safe as well get some more flavor. I have tried T-SPX and F-LC, and on last batch I used B-LC-007. Out of the first two I definitely prefer F-LC. B-LC-007 salami is still in the chamber. What is your experience with starting cultures in traditional South European salami?<br />I will appreciate your feedback. Thanks!Anonymoushttps://www.blogger.com/profile/01853529271161295150noreply@blogger.com