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Culture - Meat - T-SPX

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Price: $19.00
Item Number: CHANTSPX

Bactoferm T-SPX - Pediococcus Pentosaceus (Lactic Acid - Acid Production) & Staphylococcus Xylosus (Curing - Flavor & Color)

For Southern European, slow fermenting, type large diameter sausages that have relatively mild acidification - low in acidity with no sour flavor but with a more aromatic flavor. It's primary function is to assist in moisture removal during the drying phase. This culture will not provide food safety through lowering pH level but, it will help lower water (aw). 72 Hour fermentation at temperatures between 64-75°F.

How to use: Dilute with 1 cup of chlorine free water and let sit for 20 minutes to "Wake Up" the bacteria. When using a cure (# 1 or # 2) mix the cure with this culture. Mix all seasoning and spices into meat, then add this culture at a rate of 25 g to 200 lb of meat.

For small batches dilute 1/2 tsp. of culture into 1/2 cup of chlorine free water.

  • Use 25g for 440 lb.
  • Meat packet weight: 25g

For A Spec Sheet On This Culture Click Here

For Help Choosing The Correct Culture Click Here


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