Return to Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)
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5 of 5 Bactoferm T-SPX February 24, 2020
Reviewer: Tom Wohl from West Fargo, ND United States  
I have been doing buisness with the Sausage makers for quite a few years now. Very knowledgeable and always great service. I just got into dry curing and they have everything I need.

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3 of 5 February 2, 2020
Reviewer: Carl Kundey from Great Falls , MT United States  
Just used it and boy do you need to research amounts for usage

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4 of 5 SPX January 27, 2020
Reviewer: Mike Gemperle from Turlock, CA United States  
We make a Genoa Salami and a Picante Salami every year as a family tradition.  Last year I added SPX and was very happy with the results

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5 of 5 January 27, 2020
Reviewer: GB from Fullerton, CA United States  


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4 of 5 January 24, 2020
Reviewer: Dan Holtgrave from St. Louis, MO United States  


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5 of 5 Bactoferm T-SPX January 24, 2020
Reviewer: Anonymous Person  
Package arrived in good shape
Product worked as explained

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5 of 5 December 28, 2019
Reviewer: Ann M Cicero from Wappingers Falls, NY United States  
Use it every year to make our sopressata!

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5 of 5 December 20, 2019
Reviewer: Jasenko Mehinagic from Arnold, MO United States  
Amazing products and fast shipping great prices. Will be geting all my stuff from Sausage Maker in future.  Thanks Sausage Maker.

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5 of 5 New hobby and I love it June 7, 2019
Reviewer: william riker from jacksonville, FL United States  
Very happy to have starter culture available for safe home production. When you ferment to a ph level of 5.0 to 5.3  what would you ending ph be once drying curing has completed?

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4 of 5 As expected May 11, 2019
Reviewer: Sam Tanedjikov from Montr�al, QC Canada  
Exactly as expected. Will buy again. This time I'll probably try the charcuterie size

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