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The Sausage Maker - Bactoferm T-SPX

The Sausage Maker - Bactoferm T-SPX

from USA
to UAE
in 5-8 days
At your doorstep by May 14  to May 17 with standard delivery

Description

  • About this item.
  • For slow/mild acidification.
  • Use for products needing at least one month's time for drying and do not ferment with this product over 75°F.
  • Net Weight: 25g(per packet).
  • Usage: 25g for 200kg (440 lbs).
  • Instructions for making 10 lb. increments included.
  • Imported from USA.
Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. Commonly used for slow/mild acidification. Enhances the aromatic flavor and appearance of fermented and/or dried sausage. Also assists in the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying (without fermentation) this culture will not provide food safety through lowering pH level, so a longer drying period is encouraged. Use for products needing at least one month's time for drying. Net Weight: 25g (per packet) Usage: 25g for 200kg(440 lbs) Instructions for making 10 lb. increments included. Storage: In Freezer (<2°F) Freeze Dried Culture. For Food Use Only. Not Intended for Medicinal Purposes.
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The Sausage Maker - Bactoferm T-SPX

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