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  Bactoferm Mold-600 (Penicillium nalgiovense)



 
Our Price: $14.99


Product Code: 11-1312
Qty:

Description
 
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 concentrate is diluted and sprayed onto the sausage as it is hang-drying. The spray is composed of a bacterial culture that’s sole purpose is 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 (<2°F)
• Freeze Dried Culture

Average Rating: 4.5 of 5 Total Reviews: 18 Write a review »

  0 of 0 people found the following review helpful:
 
It's mold June 23, 2016
Reviewer: Eric from Oakland, CA United States  
It's a packet of mold that some with simple instructions written on it. Exactly what I expected.

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  0 of 0 people found the following review helpful:
 
Excellent bloom June 12, 2016
Reviewer: Victor from Wayne, NJ United States  
Within the stated time frame the mold began to bloom providing a beautiful white protective coating.  Will continue to use this product.

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  0 of 0 people found the following review helpful:
 
Good Stuff June 10, 2016
Reviewer: Kevin Butler from Redding, CA United States  
Good stuff for making dry age salami

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  0 of 0 people found the following review helpful:
 
did not work for me May 5, 2016
Reviewer: Lawrence Graffigna from Orleans, MA United States  
used mold 600 to create the protective mold coating-It did not work for  me

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  0 of 0 people found the following review helpful:
 
Bactoferm Mold-600 April 22, 2016
Reviewer: Frank Napoli from Meriden, CT United States  
Fresh and packaged well. I use this for my cured italian salumis

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