cleglue
Head Chef
What is the diffference between Fermento and Bactoferm F-RM-52? The new Charcuterie book I bought has Bactoferm F-RM-52 as an ingredient in a few recipes.
Bactoferm F-RM-52 link
http://www.butcher-packer.com/pages-pro ... rm-52.html
Fermento
http://www.sausagemaker.com/index.asp?P ... &ProdID=47
The Bactoferm F-RM-52 has a shelf life but I didn't see one with fermento.
Here is the note on the Bactoferm F-RM-52
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
Thanks.
Bactoferm F-RM-52 link
http://www.butcher-packer.com/pages-pro ... rm-52.html
Fermento
http://www.sausagemaker.com/index.asp?P ... &ProdID=47
The Bactoferm F-RM-52 has a shelf life but I didn't see one with fermento.
Here is the note on the Bactoferm F-RM-52
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
Thanks.