Medium-fast cultures give a milder and slightly slower fermentation. They are good all-round starter cultures that provide a full and ripe flavor as well as good safety. You use them mainly for Northern European sausage variaties like most Dutch, German, Polish, Hungarian and Scandinavian sausages. They can also be used for slow ripening Southern European sausage varieties such as fuet, chorizo, salame, cacciatore, sobrasata or 'nduja.
- Moderately strong acidification, combined with full flavour
- Easy to make
- Relatively quick results
- dosage: 0,25-0,5 grams per kilogram
- fermentation: approximately 48 hours @ 24 °C
- expected pH: around 4.8
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