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.
Dan Holtgrave (verified owner) –
Anonymous (verified owner) –
Package arrived in good shape
Product worked as explained
Ann M Cicero (verified owner) –
Use it every year to make our sopressata!
Jasenko Mehinagic (verified owner) –
Amazing products and fast shipping great prices. Will be geting all my stuff from Sausage Maker in future. Thanks Sausage Maker.
william riker (verified owner) –
Very happy to have starter culture available for safe home production. When you ferment to a ph level of 5.0 to 5.3 what would you ending ph be once drying curing has completed?
Sam Tanedjikov (verified owner) –
Exactly as expected. Will buy again. This time I’ll probably try the charcuterie size
Filippo Gambassi (verified owner) –
James Lofgren (verified owner) –
I used a new package of Bactoferm and was treated to the best taste and beautiful mahogany color that I have seen. I have been making salami for about four years now and learned A valuable lesson. DONâT USE OLD INGREDIENTS! It wonât happen again. Thank you Sausage Maker. The salami casings from Umai are the best thing going too.No muss,no fuss!
Anthony Dantuono (verified owner) –
Excellent products
Anonymous (verified owner) –
Michael Schiavone (verified owner) –
Product itself is good, however it is expensive and has a very limited shelf live. As I only make 20 lbs. of sausage a year, it would be nice if it was sold in smaller package as I use very little of it.
Also, they should provide tracking information for priority mail customers so they can track delivery of their orders. After several days I had to call only to find out it was delayed due to weather. This changed my plans which have to be coordinated with other people as well as ordering the meat from my butcher.
Luke Skywalker (verified owner) –
SM always supplies the absolute best and freshest cultures. Don’t overlook the age limitations on cultures if you want them to work well. Also, browse their offerings. You will find something you ‘need’.
bruce alzner (verified owner) –
Anonymous (verified owner) –
Wendy Harding (verified owner) –
Still have not received.