Tsm Curing Culture Bactoferm Lhp , Model# 19007

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Tsm Curing Culture Bactoferm Lhp , Model# 19007
Item Code:TSM-19007-MPP6
Compare At:$58.67
Spring Sale:$33.52
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Overview of Tsm Curing Culture Bactoferm Lhp , Model# 19007

Manufacturer #:  19007


You’re viewing our Sausage Maker curing culture Bactoferm T-SPX (Pediococcus acidilactici and Pediococcus pentosaceus). Use this product for relatively fast acidification. For a pronounced sourly flavor this culture is a perfect choice for your curing products. This culture drops the meat's pH to under 5.0 within 2 days. Ideal for thin meat products like pepperoni. Extra-Fast culture targeted for fermentation temperatures of 80° - 100° F (drying completed at lower temps). Use this culture for products needing up to three weeks for curing.

We can answer any questions you may have about our products. Scroll down to view our Sausage Maker curing culture Bactoferm T-SPX.

Net Weight: 45g(per packet)


Usage: 42g for 225kg(500 lbs)


Instructions on making 10 lb. increments included.


Storage: In Freezer (<2°F)


Freeze Dried Culture


We HIGHLY Recommend reading and understanding the Art of Making Fermented Sausage book before attempting to Dry-Cure Meats if you are unsure about any of the complexities involved.

Summary: For extra fast acidification. If a pronounced sourly flavor is desired, you selected this culture wisely. Bactoferm LHP culture causes the meat's pH to drop to under 5.3 in 30 hours or under 5.0 in 2 days. Great for thin products like pepperoni. Extra-Fast culture targeted for fermentation temperatures 90°-105° F. P. acidilactici has optimal growth at 104° F and P. pentosaceus at 95° F, they will grow just fine under this temperature. They metabolize most common sugars and create lactic acid (use Dextrose, not Sugar). Typically this culture is for products that take around 2 weeks or less to fully complete (includes drying).

Use: After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute 1/2 tsp. of culture in 1/2 cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold throughout mixing process. Use InstaCure™ #2 (Nitrate) with this culture.

Storage: When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks.




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