5 (457) In stock
Salami (Finocchiona) - curing in the Chamber of Meatiness Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum
For fast acidification (typically used for products needing about 3 weeks or less to complete) Creates a pronounced, sour flavor in your meat Great
The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)
The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)
Bactoferm - The Sausage Maker
Additives - Walton's
Meat Cultures
Fast Ferment Device Database
Sausage Making - Basic Information
Bactoferm® LHP Dry US 42g Meat Starter Culture - Walton's
For fast acidification (typically used for products needing about 3 weeks or less to complete) Creates a pronounced, sour flavor in your meat Great
The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)
Treatment applied, tissue type, and inoculum used for beef intervention
Additives - Walton's
Fast Ferment Device Database
Meat Starter Culture Bactoferm (TM) LHP [FDSCP] - $19.35 : Butcher & Packer, Sausage Making and Meat Processing Supplies
