<![CDATA[Bactoferm]]>Which Bactoferm is the right choice for dry cured pepperoni that will be in a 50-55 degree environment with a humidity level of around 65%?
Lane

]]>https://waltonsdev.nodebb.com/topic/1158/bactofermRSS for NodeThu, 10 Sep 2026 20:59:12 GMTSun, 10 Mar 2019 00:55:17 GMT60<![CDATA[Reply to Bactoferm on Sun, 10 Mar 2019 01:14:53 GMT]]>Ed_Orum I put mine in the chamber as it requires a higher temp usually around 80 degrees and 80% humidity for the first 12 or so hours to incubate. Alot of people use a heat pad and cooler with a bowl of water (if you already are in constant stage 55 deg in the chamber this is a good option).

I also use Mold 600…can never be too safe!

]]>https://waltonsdev.nodebb.com/post/4256https://waltonsdev.nodebb.com/post/4256Sun, 10 Mar 2019 01:14:53 GMT<![CDATA[Reply to Bactoferm on Sun, 10 Mar 2019 01:04:33 GMT]]>Thanks!
Next question, does it go directly into the curing chamber, or does it hang outside the chamber for a while to get it “started”?

]]>https://waltonsdev.nodebb.com/post/4254https://waltonsdev.nodebb.com/post/4254Sun, 10 Mar 2019 01:04:33 GMT<![CDATA[Reply to Bactoferm on Sun, 10 Mar 2019 01:02:03 GMT]]>Ed_Orum seems Bactoferm LHP is your best bet!20190309_200042-1047x1612.jpg

]]>https://waltonsdev.nodebb.com/post/4253https://waltonsdev.nodebb.com/post/4253Sun, 10 Mar 2019 01:02:03 GMT