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Home > Meat Curing > #19007 Bactoferm LHP Dry (Pediococcus acidilactici & Pediococcus pentosaceus)
#19007 Bactoferm LHP Dry (Pediococcus acidilactici & Pediococcus pentosaceus)
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Item Number: 19007
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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
Open PDF file with more information on Bactoferm LHP
We HIGHLY Recommend reading and understanding the Art of Making Fermented Sausage book before attempting to Dry-Cure Meats if you are unsure about any of the complexities involved. |
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