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Bactoferm Mold-600 (Penicillium nalgiovense)

Bactoferm Mold-600 (Penicillium nalgiovense)


 
Our Price: $21.24


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

Place Bactoferm in the Freezer Immediately Upon Delivery
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.

To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.
• 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

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Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 110 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 It works well... January 31, 2022
Reviewer: Anonymous Person from Kalispell, MT United States  
Just set salami and soppressata....day 2 and already seeing mold.  Highly recommend.

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  0 of 0 people found the following review helpful:
 
5 of 5 January 17, 2022
Reviewer: Christopher Meenan from Savannah, GA United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 December 20, 2021
Reviewer: Dan from Rostraver Township, PA United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 Th Right Product November 15, 2021
Reviewer: Guy Guarino from Hamden, CT United States  
This is the second time I bought Bactoferm Mold-600. I enjoy cuing pork loin and pork shoulder. I do this in my curing chamber and feel comfortable knowing that this protects the meat product. The sausage Maker is great to deal with.

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  0 of 0 people found the following review helpful:
 
4 of 5 Again Salami not Summer Sausage November 1, 2021
Reviewer: Anonymous Person from Nevada, TX United States  
I have very little concern now about my ability to make a product which can stand the test of time.  Lived on salami and crackers, growing up fly fishing the pacific northwest.  The trout and salami were easy to keep in supply and this product is allowing me to make the same experience available for my Grandkids in Alaska.

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