Bactoferm® LHP DRY US 42g

$ 13.00

4.6 (714) In stock

Bactoferm T-SPX Meat Starter culture - 25g (for 100kg of meat), A must for dry-cured sausage recipes to lower pH., Helps develop color and achieve

Bactoferm T-SPX Starter Culture

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For fast acidification (typically used for products needing about 3 weeks or less to complete) Creates a pronounced, sour flavor in your meat Great

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

is a meat starter culture for the production of extra fast fermented meat products in temperature ranges of 80-100°F. This culture is recommended

Bactoferm® LHP Dry US 42g Meat Starter Culture

Place Bactoferm in the Freezer Immediately Upon Delivery, For fast acidification. If a pronounced sourly flavor is desired, this Culture is for you.

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

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Additives - Walton's

Additives - Walton's