The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)
Book Details
Author(s)
The Sausage Maker
Publisher
The Sausage Maker
ISBN / ASIN
B01MY0XNRM
ISBN-13
978B01MY0XNR9
Availability
In Stock
Category
Misc.
Marketplace
United States 🇺🇸
Description
- Boosts lactic acid buildup during fermentation to give your medium-diameter salamis and other dry, fermented sausages a distinct, robust, and somewhat sour flavor
- Blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation
- Usage: 25g for 100kg (220lbs)
- Instructions for making 10lb. increments included
- Storage: freezer (<2°F)
