Bactoferm F-RM-7 Starter Culture 25 gram pack will process 100kg of meat. Contains Lactobacillus sakei, Staphylococcus carnosus, Staph.xylosus bacteria
This starter culture is for fast to medium fermented for northern European and US style Salami.
Due to several requests for products that can assist with fermented or air dried salamis we have located a supply of starter cultures.
Starter cultures are used to convert sugars to lactic acid in fermented sausages. It produces the tangy flavour that we are familiar with in salamis. The culture is added to the sausage mix prior to stuffing the casings.
Starter cultures are used to balance PH levels, provide a tangy flavour, control growth of friendly bacteria and to speed up the fermentation process.
Traditionally the manufacture of fermented sausages has relied on the correct balance of bacteria's already being present in the meat. This can be a hit and miss process with some failures, using a starter culture (correctly) will ensure a more reliable result.
Bactoferm starter cultures must be kept frozen once received (6 mths life frozen) and if kept defrosted must be used within 14 days. If you place an order for this product we will order it fresh from the supplier, please expect a short delay to allow for extra delivery days. Once we receive it your order will be shipped in an overnight post pack. We do not recomend that you order this product during the summer months due to not being in control of the product during the shipping period.
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.