Home > Preserving > Dry Curing >

Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)

Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)


 
Our Price: $21.99


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


Related Items
Bactoferm F-RM-52 (Lactobacillus sakei & Staphylococcus carnosus) Bactoferm LHP Dry (Pediococcus acidilactici & Pediococcus pentosaceus) Insta Cure #2, 8 oz. Bactoferm Mold-600 (Penicillium nalgiovense)
Our Price: $18.99

Add
Our Price: $26.99

Add
Our Price: $6.99

Add
Our Price: $18.99

Add
Bactoferm F-RM-52 (Lactobacillus sakei & Staphylococcus carnosus) Bactoferm LHP Dry (Pediococcus acidilactici & Pediococcus pentosaceus) Insta Cure #2, 8 oz. Bactoferm Mold-600 (Penicillium nalgiovense)
Bactoferm F-LC (Pediococcus acidilactici, Lactobacillus curvatus, & Staphylococcus xylosus) Insta Cure #2, 1 lb. Bactoferm B-LC-78 The Art of Making Fermented Sausages
Our Price: $16.99

Add
Our Price: $9.99

Add
Our Price: $19.99

Add
Our Price: $19.95

Add
Bactoferm F-LC (Pediococcus acidilactici, Lactobacillus curvatus, & Staphylococcus xylosus) Insta Cure #2, 1 lb. Bactoferm B-LC-78 The Art of Making Fermented Sausages
Stainless Steel Shelving for Dry Curing Cabinet In The Charcuterie
Our Price: $12.99

Add
Our Price: $29.99

Add
Stainless Steel Shelving for Dry Curing Cabinet In The Charcuterie

Average Rating: 5 of 5 Total Reviews: 37 Write a review »

  0 of 0 people found the following review helpful:
 
Culture May 15, 2018
Reviewer: Michael Quist from Moscow, ID United States  
Quick service, excellent packaging.  Works as advertised...can't ask for much more.

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
April 29, 2018
Reviewer: Michael Duvall from Hbg, PA United States  


Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Bactoferm April 9, 2018
Reviewer: James Emil from Andover, MN United States  
Just used it today, time will tell.  Arrived promptly

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Starter Culture April 1, 2018
Reviewer: godfrey stokes from syracuse, NY United States  
This is my second time buying from the Sausage Maker, both experiences were excellent!

Was this review helpful to you?

  0 of 0 people found the following review helpful:
 
Bactoferm T-SPX March 25, 2018
Reviewer: Daniel Morson from Bethlehem, CT United States  
Great product, just used it to make 15 Genoa UMAI style salamis!

Was this review helpful to you?

View All Customer Reviews