Fermenting Starter Culture - Oskar Butcher

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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,
1 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.

Oskar butcher is dedicated to helping with supplies and information for those who want to make their own small goods at home.

You will receive via email, instructions and recipes for making most types of small goods at home. You can make your own bacon, ham, salami, prosciutto, 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....