Due to the limited shelf life outside of a freezer, we can not ship this outside of North America.
Place Bactoferm in the Freezer Immediately Upon Delivery
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. 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: 42g(per packet)
• Usage: 42g for 225kg(500 lbs)
• Instructions for making 10 lb. increments included.
• Storage: In Freezer (<2°F)
• Freeze Dried Culture