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Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)

Bactoferm T-SPX (Pediococcus pentosaceus & Staphylococcus xylosus)


 
Our Price: $22.47


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


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Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 62 Write a review »

  0 of 0 people found the following review helpful:
 
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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  0 of 0 people found the following review helpful:
 
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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  0 of 0 people found the following review helpful:
 
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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  0 of 0 people found the following review helpful:
 
5 of 5 January 27, 2020
Reviewer: GB from Fullerton, CA United States  


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  0 of 0 people found the following review helpful:
 
4 of 5 January 24, 2020
Reviewer: Dan Holtgrave from St. Louis, MO United States  


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