Bactoferm meat starter culture

LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. The culture is recommended for the production of traditional fermented, dry sausages with a sourly flavor note.

Each 42-gram packet of LHP will do 500 pounds (225 kilo) of meat. You can use half of the packet in 100 pounds of meat, and refreeze remaining culture. Use al least 1/4 of the packet in any production under 100 pounds of meat.

Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.