Bactoferm LHP Dry

Bactoferm LHP Dry

(1 question)
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$32.35

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Pediococcus acidilactici & Pediococcus pentosaceus

SKU: 11-1314 Categories: ,

Description

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.

Culture Compositions:

  • 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 

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.

Click here for Return Policy

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.

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

11 reviews for Bactoferm LHP Dry

  1. Robert Marlowe (verified owner) –

    Great culture. Fast working, and gives sausage that extra pop.

  2. pete zygmont (verified owner) –

    first use and am impressed! Might give extra time for the ferment on the next batch,
    would like to see some recipes using the LHP ie for summer sausage etc.

  3. George Kristoff (verified owner) –

  4. Russell Peotter (verified owner) –

    Made Lebanon Bologna easy and very tasty!

  5. Richard Sisk (verified owner) –

  6. Eduardo Montagna (verified owner) –

  7. Dominic DiTullio (verified owner) –

    Excellent

  8. Louis Fusco (verified owner) –

  9. Evan Rahilly (verified owner) –

    Usually I get my order extremely fast, but not this order. It took over 2 weeks to get a package of starter culture. Could be the US Postal Service or Covid 19 that caused the delay, I just worry about it, because if my information is correct, it is a culture and the longer it is not refrigerated the faster it deteriorates. Other than that, they always supply me with good service and an excellent product.

  10. Robert (verified owner) –

  11. Tom Wohl (verified owner) –

    Just what I needed for my pepperoni.

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Questions and answers of the customers

    I just noticed that i am out of spx. Making salami tomorrow. Using 55-60 casing, about 30 day dry time to 60-63%. can i substitute LHP and ferment for 24-36 hours to get to @5.1ph, then cure?
  1. 0 votes
    Q I just noticed that i am out of spx. Making salami tomorrow. Using 55-60 casing, about 30 day dry...... Read more answer now
    A

    No. You cannot.

    LHP requires different fermentation conditions and duration. It also will finish fermentation in under 24hrs if done properly.