Bactoferm F-RM-7 Meat Starter Culture 25g (for fermented sausage)

Description

Product discounted due to short shelf life. – BB: 19-05-2023

** This product will be safe to use for the 2023 Salami season**

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.

Ferment at 25-30 degrees Celsius for 24 hours.

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 or introduced using traditional methods. Starter cultures ensure you have the right bacteria in your mix for successful fermentation.

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, moulds 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.