Bactoferm LHP Dry is a starter culture for the production of extra fast fermented meat products in temperature ranges of 80-100°F. This culture is recommended for use in making
American style sausage which requires very fast fermentation periods, including, American style Pepperoni, Summer Sausage, Landjaeger, Mettwurst, even Bologna. Less reliant on drying for shelf stability. Made for salumi which will be fully completed by 3 weeks drying time.
- Pediococcus acidilactici
- Pediococcus pentosaceus
Usage (Click here for pdf)
Bactoferm LHP Dry should be added early in the process to ensure a homogeneous distribution. 42g per 225kg added directly to the curing salt or to the brine. Dissolution prior to use is not recommended.
Bactoferm LHP Dry Product Details:
- Usage: 42g for 225kg (500 lbs)
- Net weight: 42g (per packet)
- Properties: Off-white to brownish color
- Form: Ground powder
- Solubility: Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Freeze dried culture, store in freezer: < -17 °C / < 1 °F
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, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.