Description
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. 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. 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. For For Use Only. Not Intended For Medicinal Purposes.
The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)
Price is below average
Current Price
$32.99
Average
$33.39
Min Price
$29.99
Max Price
$36.99
Price dynamics
1%
Description
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. 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. 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. For For Use Only. Not Intended For Medicinal Purposes.
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