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🔥 Fast-track your flavor game with Bactoferm LHP – sour, sharp, and seriously next-level!
Bactoferm LHP Dry is a freeze-dried starter culture blend of Pediococcus Acidilactici and Pediococcus Pentosaceus designed for rapid acidification in meat fermentation. It lowers meat pH below 5.0 within 2 days, ideal for thin products like pepperoni, and is optimized for fermentation at 80°F-100°F. Packaged in 42g increments for treating up to 225kg (500 lbs) of meat, it delivers a pronounced sour flavor in under 3 weeks, making it a top choice for professional and artisanal sausage makers seeking fast, reliable, and flavorful results.
| ASIN | B01MY0XRUZ |
| Best Sellers Rank | #251,537 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #2,948 in Meat Seasonings |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Customer Reviews | 4.9 out of 5 stars 19 Reviews |
| Flavor | Sausage |
| Item Dimensions | 5.25 x 4.5 x 0.12 inches |
| Item Form | Powder |
| Item Weight | 0.2 Pounds |
| Item dimensions L x W x H | 5.25 x 4.5 x 0.12 inches |
| Manufacturer | CHR Hanson |
| Number of Items | 1 |
| Specific Uses For Product | meat processing |
| UPC | 015913422993 |
| Unit Count | 1.5 Ounce |
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