The Sausage Maker - Bactoferm T-SPX
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The Sausage Maker - Bactoferm T-SPX
Enhances the aromatic flavor and appearance of fermented and/or dried sausage.
The Sausage Maker - Bactoferm T-SPX
Artikelnr.: 3394511

The Sausage Maker - Bactoferm T-SPX

Artikelnr.: 3394511

€ 33

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Enhances the aromatic flavor and appearance of fermented and/or dried sausage.
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The Sausage Maker - Bactoferm T-SPX

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Vragen & Antwoorden van klanten

  • vraag: Where should the Bactoferm be stored?

    antwoord: In the freezer.
  • vraag: What is the recommended usage amount of Bactoferm?

    antwoord: 25g for every 200kg (440 lbs.) of meat.
  • vraag: What are the optimal fermenting conditions for the Bactoferm?

    antwoord: 68°F at 85% relative humidity for 72 hours.
  • vraag: How long can this bactoferm t-spx last at room temperature?

    antwoord: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed. Outside the freezer, I don't know, but I'd wager it will last a lot longer than Hansen says. Look at some dried probiotics that can last months at room temp, and contain the same two strains of bacteria.
  • vraag: Is this shipped with cold packs?

    antwoord: Nee
  • vraag: I see several cultures listed ... is there a description listing the optimal uses for each strain?

    antwoord: Not that I know of; best to check answers as such in Charcuterie instruction books and recipes.
  • vraag: How long does it last in the freezer? can you verify it's still alive?

    antwoord: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed up when done with it. I'm still curing with it successfully, with no noticeable reduction in effectiveness. I know they say use within 6 mo, but I am just sharing my experience, and I have used it dozens of times in the last 9 years since I got it from Butcher Packer with no problems with fermentation.
  • vraag: I live in another country but i'm traveling to us. can i buy it there, fly back and then freeze it?

    antwoord: per the manufacturer, it can survive 14 days without refrigeration
  • vraag: How much meat will this treat?

    antwoord: Well doing the math 200kg is 440 lbs of meat. Always follow what the recipe calls for NEVER use anymore than that. Always keep the leftover package frozen.
  • vraag: Is it a starter?

    antwoord: Yes for fermented sausag

TheSausageMaker Sausage Stuffers Editorial Review

The Bactoferm T-SPX is a starter intended for the fermentation of sausages. The product can survive in the freezer for up to nine years, even after opening, and can last for up to 14 days without refrigeration, making it suitable for international travel. However, there is no indication of how long the product can last at room temperature. The manufacturer does not indicate the optimal uses for each strain, so it is important to Consult Charcuterie instruction books and recipes. In terms of packaging and shipping, the product is not shipped with cold packs. The Bactoferm T-SPX has had mixed reviews with some people having success using it, while others have complained of a lack of white mold growth on the meat. Lastly, the product has been praised for its medium aging fermentation.

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Voordelen

  • Can survive in the freezer for up to nine years
  • Can last for up to 14 days without refrigeration
  • Suitable for international travel

Nadelen

  • Unknown shelf-life at room temperature

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€ 33

Dit product wordt niet afgehandeld door Ubuy en de levertijd ervan kan minimaal 10 dagen bedragen. We kunnen het product uit de bestelling verwijderen en u terugbetalen als er zich een probleem voordoet met de levering ervan.

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Onze beste bezorgdiensten
  • fedex
  • dhl
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Kenmerken en voordelen

  • Perfect culture for southern European styles of salami
  • Use for products needing at least one month's time for drying
  • Not to be fermented with this product over 75°F
  • Net Weight: 25g (per packet)
  • Usage: 25g for 200kg (440 lbs.)
  • Optimal Fermenting conditions: 68°F at 85% relative humidity for 72 hours

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