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Your cart is empty.Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. Formerly Known as Bactoferm M-EK-4 The most common problem and question that arises from dry-curing is what to do with the mold that forms on the outside. Is it safe and how can you tell? Well, when this mold culture is diluted and sprayed onto the sausage as it is hang-drying, the sole purpose of Mold-600 to ensure the beneficial surface mold wins the battle over the pathogenic bacteria. A must have product for anyone interested in Dry Curing sausages the old fashioned way. 25grams for 10 liters. Net Weight: 25g(per packet) Usage: 25g for 10 Liters of Solution Instructions on making 10 lb. increments included. Storage: In Freezer (
Nikolay Vassilev
Reviewed in the United States on January 2, 2025
This product does not work. Save your money.
james
Reviewed in the United States on February 11, 2024
Used it on salami. Mold appeared after 5 days and continuing to progress
John MacDowall
Reviewed in the United States on November 7, 2024
This product always works and always keeps the other molds away! Great to enrobe your salumi. Excellent customer service, too! Told them the product was lost in the mail and they overnighted me a new one!!!
KC
Reviewed in the United States on November 7, 2024
Got a perfectly covered in mold salami. Excellent smell and taste like you would expect of expensive European cured sausage.
Customer
Reviewed in the United States on November 14, 2024
Works fine for my USDA business!!!
jennifer hardisty
Reviewed in the United States on December 8, 2023
I was worried about this product given a few reviews that claimed it did nothing. Mine worked as expected.I used it as an initial spray in a wine cooler converted to a curing chamber, and I've used it sprayed directly on meats when hanging. Both took well. I even dripped some of the solution on the ground near my chamber when spraying, and that showed signs of life after a day or two.I think some people might expect faster results, or mold coverage like you'd see on old food, or development like a thick cover on Brie. I certainly did not get that. I got a thin layer of mold where things molded. It took several days, and maintained a consistent culture for weeks. If there was no mold development, then neither this nor wild mold were present. I suspect if I created the conditions for mold development, then I'd see an explosion of mold, but that isn't what I'm looking for.
Eddie G
Reviewed in the United States on June 18, 2021
UPDATED READ BELOW**DEAD ON ARRIVAL,I followed the instructions on the packet. Sprayed the homemade salami. After 24 hours nothing. Sprayed them again after 48 hours nothing. If this is supposed to be a live freeze dried culture why was it shipped with no ice pack??I will never buy from this company ever again. Note: this is non returnable. Meaning you are stuck like chuck.****UPDATE*****Boy was I wrong! It took 3 days but then boom! White mold specks and spots everywhere. Bottom line.. PATIENCE! Got my humidity under Control thanks to a humidity and a dehumidifier temperature control for my small fridge. So I retract my last review and I will now give this five stars. I’ll post pics soon
Carlucci
Reviewed in the United States on December 31, 2021
Haven't used yet, I will start making salami and sausages after the holidays.
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