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Sausage Maker Curing Culture Bactoferm LHP (Pediococcus Acidilactici & Pediococcus Pentosaceus), Model# 11-1314

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Bactoferm fermentation aid for meat & sausage
Freeze-dried culture
Net Weight: 42g (per packet)
42g of product is enough for 225kg (500 lbs) meat
Instructions for making 10-pound batches included
Cannot ship outside of USA
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Manufacturer Model #: 11-1314

For fast acidification, ideal for thin meat products like pepperoni, The Sausage Maker's extra-fast bactoferm culture Lhp Dry (model 11-1314) will cause your batches of meat to drop to a level of pH measured at under 5.0 in just two days. Pediococcus pentosaceus and Pediococcus acidilactici cultures. Freeze-dried and must be kept frozen; promotes a pronounced sour taste in products where it is used. Targeted for fermentation with temperatures between 80F-100F (drying done at lower temperatures.) Generally this culture should be used with product batches that need approximately three weeks to complete (or less. Note: due to the limited efficacy of this product when not frozen, we do not ship this product outside of North America.
Alt sku#: 11-1314
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