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- The Sausage Maker - Bactoferm T-SPX
The Sausage Maker - Bactoferm T-SPX
GEL 104
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Enhances the aromatic flavor and appearance of fermented and/or dried sausage.
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| Package Weight | 1 Pound |
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The Sausage Maker - Bactoferm T-SPX
แแแแฎแแแ แแแแแแ แจแแแแแฎแแแแ แแ แแแกแฃแฎแแแ
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แแแแฎแแ:
Where should the Bactoferm be stored?
แแแกแฃแฎแ: In the freezer. -
แแแแฎแแ:
What is the recommended usage amount of Bactoferm?
แแแกแฃแฎแ: 25g for every 200kg (440 lbs.) of meat. -
แแแแฎแแ:
What are the optimal fermenting conditions for the Bactoferm?
แแแกแฃแฎแ: 68°F at 85% relative humidity for 72 hours. -
แแแแฎแแ:
How long can this bactoferm t-spx last at room temperature?
แแแกแฃแฎแ: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed. Outside the freezer, I don't know, but I'd wager it will last a lot longer than Hansen says. Look at some dried probiotics that can last months at room temp, and contain the same two strains of bacteria. -
แแแแฎแแ:
Is this shipped with cold packs?
แแแกแฃแฎแ: no -
แแแแฎแแ:
I see several cultures listed ... is there a description listing the optimal uses for each strain?
แแแกแฃแฎแ: Not that I know of; best to check answers as such in Charcuterie instruction books and recipes. -
แแแแฎแแ:
How long does it last in the freezer? can you verify it's still alive?
แแแกแฃแฎแ: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed up when done with it. I'm still curing with it successfully, with no noticeable reduction in effectiveness. I know they say use within 6 mo, but I am just sharing my experience, and I have used it dozens of times in the last 9 years since I got it from Butcher Packer with no problems with fermentation. -
แแแแฎแแ:
I live in another country but i'm traveling to us. can i buy it there, fly back and then freeze it?
แแแกแฃแฎแ: per the manufacturer, it can survive 14 days without refrigeration -
แแแแฎแแ:
How much meat will this treat?
แแแกแฃแฎแ: Well doing the math 200kg is 440 lbs of meat. Always follow what the recipe calls for NEVER use anymore than that. Always keep the leftover package frozen. -
แแแแฎแแ:
Is it a starter?
แแแกแฃแฎแ: Yes for fermented sausag
TheSausageMaker Sausage Stuffers Editorial Review
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GEL 104
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แแแฎแแกแแแแแแแแแ แแ แฃแแแ แแขแแกแแแแแ
- Perfect culture for southern European styles of salami
- Use for products needing at least one month's time for drying
- Not to be fermented with this product over 75ยฐF
- Net Weight: 25g (per packet)
- Usage: 25g for 200kg (440 lbs.)
- Optimal Fermenting conditions: 68ยฐF at 85% relative humidity for 72 hours
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