rgauthier20420
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So I'm beginning to dive into the world of dried and cured meats. I've got a fermenting chamber setup for heating and cooling already. I'm going to set up a water basin with a towel and small fan for humidity and circulation also.
I've been reading about the starter cultures needed for the fermented meats and they seem overly expensive for the small amount I'm planning on making. I've read about using yogurt which seems like it would work just fine, but I can't find anything that gives the amount per lb or exactly what type of yogurt.
If someone here has any information on this I would be very grateful. Thanks!
I've been reading about the starter cultures needed for the fermented meats and they seem overly expensive for the small amount I'm planning on making. I've read about using yogurt which seems like it would work just fine, but I can't find anything that gives the amount per lb or exactly what type of yogurt.
If someone here has any information on this I would be very grateful. Thanks!