Fermented Salami Starter Culture.

BIOBAK Ultra Plus for fermented salami and other small goods.

Pediococcus pentosaceus, Staphylococcus xylosus
Gives a mildly acidic flavour for that typical Italian salami.

3 Grams,
0.5 Gram for every 2 Kg of meat.

Recommendation to be used with Prague #2 powder (see our other listings.

Starter- and maturing culture. For fast natural matured raw sausages, produced at temperatures up to 28 degrees C.

Make the best sauerkraut using this starter. It turns out nice and crisp sour.

You will receive complete recipes, instructions for sausage and salami making, free instructions on how to easily build a cold smoker, and much more.

Application: Disperse the culture in cold water and add it to the raw sausage mass at the beginning of the cutter process OR put the culture in the spice mixture first to guarantee a better dispersion. Please note that good dispersion of the culture is essential.

Fermenting Starter Culture

$7.00

Fermented Salami Starter Culture.

BIOBAK Ultra Plus for fermented salami and other small goods.

Pediococcus pentosaceus, Staphylococcus xylosus
Gives a mildly acidic flavour for that typical Italian salami.

3 Grams,
0.5 Gram for every 2 Kg of meat.

Recommendation to be used with Prague #2 powder (see our other listings.

Starter- and maturing culture. For fast natural matured raw sausages, produced at temperatures up to 28 degrees C.

Make the best sauerkraut using this starter. It turns out nice and crisp sour.

You will receive complete recipes, instructions for sausage and salami making, free instructions on how to easily build a cold smoker, and much more.

Application: Disperse the culture in cold water and add it to the raw sausage mass at the beginning of the cutter process OR put the culture in the spice mixture first to guarantee a better dispersion. Please note that good dispersion of the culture is essential.

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Product Description

Fermented Salami Starter Culture.

BIOBAK Ultra Plus for fermented salami and other small goods.

Pediococcus pentosaceus, Staphylococcus xylosus
Gives a mildly acidic flavour for that typical Italian salami.

3 Grams,
.5 Gram for every 2 Kg of meat.

Recommendation to be used with Prague #2 powder (see our other listings.

Starter- and maturing culture. For fast natural matured raw sausages, produced at temperatures up to 28 degrees C.

Make the best sauerkraut using this starter. It turns out nice and crisp sour.

You will receive complete recipes, instructions for sausage and salami making, free instructions on how to easily build a cold smoker, and much more.

Application: Disperse the culture in cold water and add it to the raw sausage mass at the beginning of the cutter process OR put the culture in the spice mixture first to guarantee a better dispersion. Please note that good dispersion of the culture is essential.