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

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Brand: The Sausage Maker

Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. For fast acidification. If a pronounced sourly flavor is desired, this Culture is for you. This culture causes the meat's pH to drop to under 5.0 in 2 days. Great for thin products like pepperoni. Extra-Fast culture targeted for fermentation temperatures 80°F-100°F (drying is done at lower temps.) Typically, the use of this culture is for products needing about 3 weeks or less to complete. Net Weight: 42g (per packet) Usage: 42g for 225kg(500 lbs) Instructions for making 10 lb. increments included. Storage: In Freezer (<2°F) Freeze Dried Culture. For For Use Only. Not Intended For Medicinal Purposes.

Features:

  • For fast acidification (typically used for products needing about 3 weeks or less to complete)
  • Creates a pronounced, sour flavor in your meat
  • Great for thin products like pepperoni
  • Usage: 42g for 225kg(500 lbs)
  • Instructions for making 10 lb. increments included

Product Details:

  • Size: 1.5 Ounce (Pack of 1)
  • Item Quantity: 1

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Processing Time:1–3 business days

Estimated Delivery:3–5 business days after dispatch

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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.