Description
Bactoferm T-SPX s a meat starter culture for the production of traditional or fast fermented meat products, at temperatures from 64-75°F. The T-SPX meat starter culture gives a mild acidification and ensures a good flavor and color development. Typically seen in the sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami.
Culture Compositions:
- Pediococcus pentosaceus
- Staphylococcus xylosus
Usage (Click here for pdf)
- Typically seen and used in sausage making of traditional Mediterranean type sausages like French Saucisson and Italian Salami
- Use 25 grams per 440 lb of meat (200 kg)
- Add to ground sausage, potentially with other dry ingredients early in the sausage making process to ensure a homogenous dispersion
- Click here for additional information
Bactoferm T-SPX Product Details:
- Usage : 25 g package for 440 lb. (200 kg) of meat
- Properties: Off-white to brownish color
- Form: Ground powder
- Solubility: Water soluble suspension
- Kosher Meat Excl. Passover
- Certified Halal
- Freeze dried culture, store in freezer: < -17 °C / < 1 °F
Testing
To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.
Delivery and Storage
Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.
Dmitry Denenberg (verified owner) –
Item arrived in good condition and on time
Steve (verified owner) –
I was planning some salami and was anxious to get started – The Sausage Maker came through and made it possible for me to have some very enjoyable time off. Will be ordering some new knives soon as well!
peter arnone jr (verified owner) –
Always a pleasure dealing with The Sausage Maker as the product line is second to none and the information available is worth its weight in gold. My only gripe albeit a small one is that if I’m going to order I usually weight for times when the shipping is free only because the shipping rates you offer are quite high. You’re located in NY I’m located in NY and to pay almost $17.00 for shipping and handling for an order that amounts to $24.00 is just a bit much!
Clifford Jones (verified owner) –
Wish there were smaller packages or a longer freezer life, but used some to ferment some UMAI soppressata and it’s beautiful… now if it cures well!
Ronald Gray (verified owner) –
Great stuff, just the thing for larger cured salami and summer sausage.
John Schulte (verified owner) –
I am just getting into fermented type sausages.
Anonymous (verified owner) –
I used T-SPX from sausagemaker for many years and very happy.
Frank Napoli (verified owner) –
Fresh and packaged well. I use this for my cured italian salumis
Bruno (verified owner) –
I haven’t finished the final product yet, but first use would indicate it seems to work. The color change is good. The temp and humidity are easy to manage given the 20C/90% environment. It is an easy product to use.
Dino Baschiera (verified owner) –
This product worked excellent!
Richard Nitsch (verified owner) –
I keep this around in my freezer for making dry cured Sopressata and have never been disappointed. Have used it up to a year with great results.
PointCut (verified owner) –
Great Value!
Michael Shrum (verified owner) –
Exactly what I ordered. Always great products from The Sausage Maker!
Herm Canil (verified owner) –
used it last year for first time in Genoa Salami. very happy with it and using again this year
Aleksey Grachev (verified owner) –
Good stuff. I only wish they would make smaller packages for cheaper price. I’ve never been able to use all of it within it’s 6 moth life in the freezer. So have to throw away and buy a new one.