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Your cart is empty.Due to the limited shelf life outside of a freezer, we cannot ship this outside of North America. A patented culture of bacterial strains. Versatile and effective culture for acidification. Can be used for slow, traditional fermentation when environment is near 80F and will also rapidly acidify in high fermentation (US Style) temperatures of near 115F. 25grams for 100 kg of meat. Net Weight: 25g (per packet) Usage: 25g for 100kg (220 lbs.) Instructions for making 10 lb. increments included. Storage: In Freezer (
RV
Reviewed in Canada on January 1, 2025
Works as advertised.
Micheal R. Lee
Reviewed in the United States on September 16, 2024
I'm new to sausage making and even newer at fermented sausage making. I've used this culture 3 times now, twice for a summer sausage recipe I'm working on and once for a commercial pepperoni mix (with the addition of some dextrose). At 80-100 degrees I've had no problem getting my PH down below 5.2 in 24 hours and even down to 4.6 for the summer sausage with a healthy sugar content. I love the tanginess and wonderful aromatics it brings and look forward to trying it for other recipes.
Customer
Reviewed in the United States on December 18, 2024
Great product!
Laurence J Geist
Reviewed in the United States on November 10, 2024
I have only made 1 batch of summer sausage using this. I was very leery about leaving raw meat in 80 degree temps for 24 hours before smoking it. But, it worked and the sausage turned out delicious.
phil g
Reviewed in the United States on November 10, 2024
I was concerned that it might be inert due to the shipping, but it works just fine. Salami land here I come!
James A. Ferguson
Reviewed in the United States on December 30, 2023
Easy to use and did a great job.
chris
Reviewed in the United States on November 15, 2023
Works perfect. Add excellent taste to the sausages.
Dean G.
Reviewed in the United States on November 16, 2021
I used this culture when making Lebanon Bologna. As with any other culture, make sure you rehydrate the culture in distilled water for best results, at least 1/2 hour before use. This allows the culture to ‘wake up”. I repack the culture in a vacuum bag and store in the freezer for future use.
Don Kistler
Reviewed in the United States on February 28, 2019
Just what I needed
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