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.