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Sausage Maker Curing Culture Bactoferm T-SPX (Pediococcus Pentosaceus & Staphylococcus Xylosus), Model# 11-1311
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Sausage Maker Curing Culture Bactoferm T-SPX (Pediococcus Pentosaceus & Staphylococcus Xylosus), Model# 11-1311

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25.99
Item Code:TSM-11-1311-MPP6
Compare At:$44.99
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$25.99
You Save:$19.00 (42%)
Quantity:
  • Freeze Dried Bactoferm T-Spx Culture
  • For slow or mild acidification
  • Results in no sour flavor and less acidity
  • Enhances fermented meatsí appearance and aromatic flavor
  • Aids in moisture removal / Nitrate breakdown for efficient curing
  • Net Weight: 25g / enough for 200kg (440 lbs)

Overview of Sausage Maker Curing Culture Bactoferm T-SPX (Pediococcus Pentosaceus & Staphylococcus Xylosus), Model# 11-1311

Manufacturer #: 11-1311

This Bactoferm T-Spx from T.S.M. (model 19009) is used for slow or mild acidification and results in no sour flavor and less acidity while enhancing fermented meatsí appearance and aromatic flavor. Also aids in removal of moisture as well as the breakdown of Nitrate for efficient curing. If you are using T-Spx for a traditional means of drying then this culture wonít lower pH level but the culture will aid in lowering aW (water activity). Recommended for use in products that need at minimum 1 month drying time; do use this product for fermentation in temperatures over 75įF. Note: this item has a limited shelf life when not in a freezer and therefore cannot be shipped outside the territory of North America. Alt Sku#: 11-1311

Other Features

  • Included instructions for making 10 lb. increments
  • Store in Freezer (<2įF)
  • Canít be shipped outside North America
  • Alt Sku#: 11-1311
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