A patented bioprotective culture of bacterial strains which protect the sausage product from Listeria contamination while being a 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 (<2°F)
Freeze Dried Culture

 

Open PDF file with more information on Bactoferm F-LC

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.