Home > Preserving > Dry Curing >

Bactoferm LHP Dry (Pediococcus acidilactici & Pediococcus pentosaceus)



 
Our Price: $26.99


Product Code: 11-1314
Qty:

Description
 
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America.
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


Average Rating: 5 of 5 Total Reviews: 2 Write a review »

  0 of 0 people found the following review helpful:
 
pork roll knock off August 14, 2017
Reviewer: pete zygmont from Vail, AZ United States  
first use and am impressed! Might give extra time for the ferment on the next batch,  
would like to see some recipes using the LHP ie for summer sausage etc.

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Excellent Culture February 13, 2017
Reviewer: Robert Marlowe from Eau Claire, WI United States  
Great culture. Fast working, and gives sausage that extra pop.

Was this review helpful to you?