The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)
Book Details
Author(s)The Sausage Maker
PublisherThe Sausage Maker
ISBN / ASINB01MY0XNRM
ISBN-13978B01MY0XNR9
CategoryMisc.
MarketplaceFrance 🇫🇷
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)
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