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Description

  • For fast ification (typically used for products needing about 3 weeks or less to complete).
  • Creates a pronounced, sour flavor in your meat.
  • Great for thin products like pepperoni.
  • Usage: 42g for 225kg(500 lbs).
  • Instructions for making 10 lb. increments included.
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. For fast ification. If a pronounced sourly flavor is desired, this Culture is for you. This culture causes the meat's pH to drop to under 5.0 in 2 days. Great for thin products like pepperoni. Extra-Fast culture targeted for fermentation temperatures 80°F-100°F (drying is done at lower temps.) Typically, the use of this culture is for products needing about 3 weeks or less to complete. Net Weight: 42g (per packet) Usage: 42g for 225kg(500 lbs) Instructions for making 10 lb. increments included. Storage: In Freezer (<2°F) Freeze Dried Culture. For For Use Only. Not Intended For Medicinal Purposes.

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The Sausage Maker - Bactoferm LHP Dry (Pediococcus ilactici and Pediococcus Pentosaceus)

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