Description

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

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 months life frozen) and if kept defrosted must be used within 10 days. 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.

Ferment at 20 degrees Celsius for 72 hours.

One 25-gram packet of Bactoferm(tm) T-SPX will do 100kg of meat.

This statement is from the manufacturer 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.

Important Information

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.

Your Outdoor Store will not be held responsible for the outcome of meat products made by our customers.

We recommend to always follow a trusted recipe precisely.