Bactoferm - Flavor of Italy

Bactoferm – Flavor of Italy

(2 questions)
Read 18 Reviews Write a Review

$48.35

Pediococcus acidilactici, Lactobacillus sakei, Staphylococcus carnosus

SKU: 11-1316 Categories: ,

Description

Bactoferm – Flavor of Italy is best suited for the fast fermented sausages such as Pepperoni or American Style Salami or for fuller flavors of all other recipes like Sopressata. Flavor of Italy is a new culture blend that is used extensively in the European market for enhancing the quality of the finished product while increasing its bio-protection. Great culture for fast fermenting recipes that contains plenty of flavor developing bacteria for the longer aging period. Has a distinctive Mediterranean flavor and antagonistic properties against Listeria.

Testing
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.

Delivery and Storage
Due to the limited shelf life outside of a freezer, we cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.

  • Net weight: 50g (per packet)
  • Usage: for up to 440 lbs. of Salami
  • Freeze dried culture, store in freezer (<2°F)

 

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

18 reviews for Bactoferm – Flavor of Italy

  1. Dennis Cuchiara (verified owner) –

  2. Juri Fast (verified owner) –

  3. Lonnie Plenert (verified owner) –

  4. Simon Levy (verified owner) –

  5. stewart sykes (verified owner) –

  6. Evan Rahilly (verified owner) –

    As always, The Sausage Maker has given me great products and excellent service. I especially like their fast shipping now! I haven’t used this product yet, but I’m sure it will be Great!

  7. Louis Fusco (verified owner) –

  8. David Seachrist (verified owner) –

  9. Keith Swider (verified owner) –

  10. German Gomez (verified owner) –

  11. Alice Price (verified owner) –

    My first order went out without a hitch. The next order seems to be hung up in their software because it says for the last 9 days…processing….
    I sent a request for an update and they said they would ask their manager. From other reviews the hang up of orders pending seems to happen often.
    I smart guy would have their I.T. support software developer fix the code.
    I think the products are fine, just order fufillment issues.

  12. MARK EAGAN (verified owner) –

  13. Paul Pusateri (verified owner) –

    new item I’m going to try I’m excited to test e the flavor imparted

  14. Bill (verified owner) –

    I was disappointed to see that no chill pack was used to protect the product from heat during shipping. Hopefully it will be OK.

  15. Charles Bruckerhoff (verified owner) –

    Excellent aroma and flavor. Efficient service.

  16. Larry Senechal (verified owner) –

    Fresh, and I’ve found the best starter culture for Italian salumi.

  17. Christian Counasse (verified owner) –

    The sausage maker has made my ordering a one stop shop. I am able to order online or call directly to get everything I need. I produce 200 to 300lbs if meat a month and have yet to have anything less than an amazing experience. Johnny Paa has been the best resource when it comes to adding a flavor or tweaking an existing recipe.
    Flavor of italy has been hard to get but they always get me what I need. This culture is amazing

  18. Ron Esteppe (verified owner) –

    I understand covid allows things down, but it took a long time to get here. I was hoping there would be directions on the product, but there weren’t any… just tried it last night in a salami.. still fermenting at 78°F… don’t know how long fermentation takes… been about 14 hours now.. ph still at 5.7…I hope it didn’t go bad in transit!

Add a review

Your email address will not be published. Required fields are marked *

Questions and answers of the customers

    What is the range of starter culture and dextrose options for small batch (3lbs) salami making? What happens when you vary the amounts? How do I get a lower ph?
  1. 0 votes
    Q What is the range of starter culture and dextrose options for small batch (3lbs) salami making? W...... Read more answer now
    A

    You can use any of the cultures for a small amount of salami. If you use too much it will not have any negative effect on your salami. If you add too much dextrose, that will significantly drop your pH. Dextrose is the culture's food.
    2. What fermentation temperature is to be used with with Bactoferm-flavor of italy
  2. 0 votes
    Q What fermentation temperature is to be used with with Bactoferm-flavor of italy answer now
    A

    Anthony,

    I will email you the info.
    A I fermented at 72 degrees F
    A According to recipes I've used from Two Guys and a Cooler (I made their Finocchiona salami) Taste of Italy needs between 75-85 degrees F.

Send me a notification for each new answer.

Recommended Preserving Products

Frequently Bought Together

Related products