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

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32.99
Item Code:TSM-11-1314-MPP6
Compare At:$58.99
Summer Sale:
$32.99
You Save:$26.00 (44%)
Quantity:
  • Bactoferm fermentation aid for meat & sausage
  • Freeze-dried culture; store in freezer
  • 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

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

Manufacturer #: 11-1314

For fast acidification, ideal for thin meat products like pepperoni, The Sausage Maker’s extra-fast bactoferm culture Lhp Dry (model 19007) 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 80°F-100°F (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

Other Features

  • Alt sku#: 11-1314
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