Bactoferm T-SPX Starter Culture

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  • Umai Dry Salumi, Bactoferm T-SPX Starter Culture
  • Bactoferm T-SPX Starter Culture - UMAi Dry® packet
  • Bactoferm T-SPX Starter Culture - UMAi Dry® packet
  • Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text
  • Bactoferm T-SPX Starter Culture
    Bactoferm T-SPX Starter Culture
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$21.00
$21.00
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Bactoferm T-SPX Meat Starter culture is a must in dry cured sausage recipes to lower pH. This starter culture enables safe fermentation at room temperature and helps develop color and achieve tangy flavor. Starter culture is alive. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.
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Description
Bactoferm T-SPX Meat Starter culture - 25g  (for 100kg of meat)
  • A must for dry-cured sausage recipes to lower pH.
  • Helps develop color and achieve tangy flavor.
  • Ensures safe fermentation at room temperature.

Starter culture is ALIVE. It may be shipped at ambient, but must be FROZEN IMMEDIATELY UPON RECEIPT.

Manufacturer description: T-SPX is a mixed meat culture for production of fermented meat products (i.e. Italian Salami, French Saucisson) at temperatures between 18-24oC. The culture provides mild acidification and ensures a good flavour and colour development. 

Culture Composition: Pediococcus Pentosaceus, Staphylococcus Xylosus

Dosage: 25g per 100kg added to the mixture with other dry ingredients early in the process i.e. during grinding, cutting or blending. 

Storage: Freezer (-17-1oC), safe to ship at ambient temperature.
Instructions

1. Weigh ingredients: 3% kosher salt and 0.25% #2 Curing Salt -OR- use Premixed Curing Salts Blend. NOTE: Dry fermented sausage is best with 20% fat, pork back fat being optimal for appearance of final product.
2. Activate Starter Culture: For 5# of meat, use approx. 1/8-1/4 tsp of T-SPX, 1/4-1/2 powdered dextrose, then dissolve in 1 tbsp room temp de-chlorinated water.
3. Grind cold meat with 16mm or larger grind plate.
4. Combine meat and starter culture solution thoroughly..
5. Mix in kosher salt, curing salt and spice blend.
6. Stuff with dedicated stuffer, NOTE: Do not use blender attachment to stuff as it will destroy the particle definition necessary for fermentation and drying.
7. Weigh several sticks and mark both start weight and target weight--less 35-40%.
8. Slow ferment 24-72 hours at room temperature in a protected area. A "blush" should be perceptible. Do not ferment longer than 72 hours.
9. Refrigerate on open wire rack. Dry until reaching 35-40% weight loss.
10. Transfer finished product to vacuum packaging to equalize moisture level edge-to-edge. Store in refrigerator or freezer.
Expectations

Bactoferm T-SPX Meat Starter culture - 25g (for 300 lbs of meat)
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Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text
Umai Dry Salumi, Bactoferm T-SPX Starter Culture
Bactoferm T-SPX Starter Culture - UMAi Dry® packet
Bactoferm T-SPX Starter Culture - UMAi Dry® packet
Umai Dry Salumi, Bactoferm T-SPX Starter Culture Edit alt text
Bactoferm T-SPX Starter Culture