€ 33,31

Description

For slow/mild ification. Perfect culture for southern European styles of salami.
Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.
Optimal Fermenting conditions: 68°F at 85% relative humidity for .
Net Weight: 25g (per packet). Usage: 25g for 200kg (440 lbs.).
Instructions for making 10 lb. increments included.

Due to the limited shelf life outside of a freezer, we cannot ship this item outside of North America. Place Bactoferm into the freezer immediately upon delivery. Commonly used for slow/mild ification. Perfect salami culture for southern European styles of sausage. Enhances the aromatic flavor and appearance of fermented and/or dried sausage. Also assists in the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying (without fermentation) this culture will not provide food safety through lowering pH level, so a longer drying period is encouraged. Use for products needing at least one month's time for drying. Net Weight: 25g (per packet) Usage: 25g for 200kg (440 lbs.) Instructions for making 10 lb. increments included. Freeze Dried Culture. Storage: In Freezer (<2°F) For Food Use Only. Not Intended for Medicinal Purposes. PEDIOCOCCUS PENTOSACEUS & STAPHYLOCOCCUS XYLOSUS

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The Sausage Maker - Bactoferm T-SPX

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