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Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)



 
Our Price: $19.99


Product Code: 11-1311
Qty:

Description
 
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America.
For slow/mild acidification. Less acidity and no sour flavor; enhances the aromatic flavor and appearance of fermented meats. Also assists in moisture removal and the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying this culture will not provide food safety through lowering pH level but, it will help lower aW. Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.

• Net Weight: 25g(per packet)
• Usage: 25g for 200kg(440 lbs)
• Instructions for making 10 lb. increments included.
• Storage: In Freezer (<2°F)
• Freeze Dried Culture


Average Rating: 4.5 of 5 Total Reviews: 15 Write a review »

  0 of 0 people found the following review helpful:
 
Bactoferm T-SPX November 10, 2016
Reviewer: peter arnone jr from red hook, NY United States  
Always a pleasure dealing with  The Sausage Maker as the product line is second to none and the information available is worth its weight in gold.  My only gripe albeit a small one is that if I'm going to order I usually weight for times when the shipping is free only because the shipping rates you offer are quite high.  You're located in NY I'm located in NY and to pay almost $17.00 for shipping and handling for an order that amounts to $24.00 is just a bit much!

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  0 of 0 people found the following review helpful:
 
Using with UMAI September 22, 2016
Reviewer: Clifford Jones from Indian River, MI United States  
Wish there were smaller packages or a longer freezer life, but used some to ferment some UMAI soppressata and it's beautiful... now if it cures well!

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  0 of 0 people found the following review helpful:
 
Packed in box with no cold pack June 27, 2016
Reviewer: Charles Fennimore from Durham, NC United States  
Bactoferm T-SPX is supposed to be stored in the freezer. I did not know what day it would come, and the box was left on my front porch in 90 degree heat all afternoon. I have no idea if this will work and I don't want to risk spoiling pounds of expensive meat to find out. I've order this kind of product before from other vendors and they are very careful to pack it in a Styrofoam container with dry ice. Not sure what to do now except order it from another vendor and delay my project.

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  0 of 0 people found the following review helpful:
 
T-Spx June 10, 2016
Reviewer: Ronald Gray from Rock Hill, SC United States  
Great stuff, just the thing for larger cured salami and summer sausage.

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  0 of 0 people found the following review helpful:
 
t-spx review May 24, 2016
Reviewer: John Schulte from Sussex, WI United States  
I am just getting into fermented type sausages.

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