Boosts lactic acid buildup during fermentation to give your medium-diameter salamis and other dry, fermented sausages a distinct, robust, and somewhat sour flavor
Blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation
Usage: 25g for 100kg (220lbs)
Instructions for making 10lb. increments included
Storage: freezer (Technical Details

Width : 0.75 cm
Height : 0.75 cm

Product Details

ASIN : B01MY0XNRM