描述
🔥 Elevate your sausage game with lightning-fast fermentation!
- RAPID P H DROP - Achieve a meat pH under 5.0 in just 48 hours for superior safety and flavor.
- BOLD SOUR FLAVOR - Create that signature tangy punch perfect for artisanal pepperoni and thin sausages.
- EFFORTLESS SCALING - Clear instructions for 10 lb increments make batch adjustments seamless and foolproof.
- FREEZE DRIED FRESHNESS - Freeze-stored culture guarantees peak potency and consistent results every time.
- TAILORED FOR THIN CUTS - Engineered specifically for thin products, ensuring even fermentation and texture.
The Sausage Maker Bactoferm LHP Dry is a freeze-dried bacterial culture blend designed for rapid acidification of meat products, dropping pH below 5.0 within 2 days. Ideal for thin sausages like pepperoni, it operates best at fermentation temperatures between 80°F and 100°F and is dosed at 42g per 225kg of meat. Perfect for products requiring under 3 weeks to complete, it comes with easy-to-follow instructions for precise batch scaling.
