🔥 Elevate your sausage game with lightning-fast fermentation!
The Sausage Maker Bactoferm LHP Dry is a freeze-dried bacterial culture blend designed for rapid acidification of meat products, dropping pH below 5.0 within 2 days. Ideal for thin sausages like pepperoni, it operates best at fermentation temperatures between 80°F and 100°F and is dosed at 42g per 225kg of meat. Perfect for products requiring under 3 weeks to complete, it comes with easy-to-follow instructions for precise batch scaling.
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