Bactoferm T-SPX Meat Starter Culture 25g (for slow fermented sausage)

$25.00

Bactoferm T-SPX Starter Culture 25 gram pack will process 100kg of meat. Contains Pediococcus pentosaceus, Staphylococcus xylosus bacteria

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.

The Bactoferm T-SPX Starter Culture 25g must be kept frozen once received (18 mths life frozen) and if kept defrosted must be used within 10 days. Once we receive it your order will be shipped in an overnight post pack. Once you receive it, if you're not planning on using it straight away we suggest you store it in a freezer, ideal temperature is -17deg C.

 

This statement is from the manufactuer regarding the shipment of freeze dried meat cultures:

Chr. Hansen can hereby confirm that shipment of freeze-dried meat cultures at ambient temperatures will not reduce performance below the specified activity. The cultures should however not be subjected to temperatures above 30ºC (86°F) for more than 10 days, as this may compromise product quality. 

If the cultures are stored at –17°C (0°F) or below, the shelf life is at least 18 months. At +5°C (41°F) the shelf life is at least 6 weeks.

Product Reviews

See All 7 Customer’s Reviews Write a Review
  • Bactoferm T-SPX starter culture

    Posted by Errol Smith on 30th Aug 2018

    5

    I have been making slow cured sausage and salami for many years with friends. We usually make two or three batches every year during the season.
    I like to try new recipes and ideas for my sausage and salami as they allow a bit of creativity with spices and meat combinations and produce some great flavored meats.

    Correct curing of the meat is most important to give the special flavors of slow fermentation, also to prevent spoilage and illness. I use Bactoferm T-SPX to ensure that only those desirable bacteria are present and have never had a bad result.

    I have also had great success with the Bactoferm 600 mold to help prevent light exposure to the meat, control surface bacterial blooms and give a distinctive mushroom flavor to the salami.
    Smoked and Cured were very helpful when I had any questions on product use and will continue to get my business in the future.

  • Easy to use and super fast postage!

    Posted by aaron.j.attard@gmail.com on 12th May 2018

    5

    My first salami making experience was a breeze when ordering products from Smoked and Cured. Luckily the postage came via express as I forgot to add the starter culture to my first purchase!

    The starter culture was easy to use and a quality product. A week into curing and the salami is well on the way.

    Safety matters and a starter culture helps ensures that your salami is protected from bad bacteria!

  • Dont kill yourself, family or Friends!

    Posted by Dave on 10th Aug 2017

    5

    If you're not using a starter Culture in this day and age you are not taking Sausage making seriously. The T-SPX culture is great for traditional slow fermented Salami. We've had a great result the last 3 years with an excellent pH drop without going too low. Recommend buying 'The Art of making Fermented Sausages' (from Smoked and cured) to get the best result out of your culture

See All 7 Customer’s Reviews