Bactoferm T-SPX Meat Starter Culture 25g
T-SPX is a mixed meat culture for the traditional production of fermented meat products at temperatures between 18-24°C (64-75°F).
The culture is best used in making your own dried sausages such as chorizo, fuet, salami etc where a mild acidification is required. It will help ensure good flavour and colour development. ou should use in making your own dry sausages such as chorizo, fuet, salami, and countless other dry sausages.
Bactoferm T-SPX is a very well-known starter culture for slow fermentation.
Product Details
We recommend this for semi-dry cured salumi (moulded or smoked) where a fairly slow fermentation, mild acidification, and an aromatic profile are preferred. Gives a controlled and moderate pH drop to produce a mild lactic acid taste with good colour formation and stability. Use to achieve a mild, rounded flavour typical of southern European salami types.
What are Starter Cultures for Sausages?
Starter cultures are freeze-dried bacteria that you should use in making your own dry sausages such as chorizo, fuet, salami, and countless other dry sausages. They provide safety by acidifying your meat (i.e. lowering the pH) and they give your sausages their distinctive cured and ripened flavor. You should always use them together with nitrite salt (curing salts), dextrose and sometimes nitrates. They roughly come in 3 variants: fast, medium fast, and slow. Slow starter culture Bactoferm T-SPX is a slow type of starter culture.
What is a slow Starter Culture Bactoferm T-SPX?
Bactoferm T-SPX is the starter culture is often recommended as the slow sausage starter culture of choice across charcuterie literature (including the books by Marianski and Marianski, see below). T-SPX is Intended for slow fermentation, mild acidification, and an aromatic profile. The culture gives users a controlled and moderate pH drop to produce mild acidification with good colour formation and stability. Use to obtain a mild, rounded taste that is typical of southern European salami varieties.
Dosage
Use 25 grams per 100kg of meat
How to use bactoferm T-SPX?
- Use approx 0.25g per kilo of meat.
- Fermentation instructions: approx 72 hours at 20°C, or descending from 22°C to 18°C over 5 days.
- Note: store in the freezer, but short interruptions of the cooling cycle will not affect quality. Shelf life up to 18 months in the freezer and 6 weeks at refrigerator temperature.
- Slow starter culture is typically seen and used in sausage making of traditional Mediterranean-type sausages like French Saucisson and Italian Salami.
- Add to ground sausage, potentially with other dry ingredients early in the sausage-making process to ensure a homogenous dispersion.
Storage and Shelf life
As with other Bactoferm cultures, all freeze-dried cultures must be stored at < -17°C and will have a shelf life of up to 18 months. If stored at 5°C in the fridge, shelf life will be at least 6 weeks.
Note: we will post all cultures but please ensure you store them in your freezer/fridge asap.
Product Features
- Properties - Off-white to brownish colour.
- Form - Ground powder.
- Solubility - Water-soluble suspension.
- Kosher Meat Excl. Passover.
- Certified Halal.
- Instructions are provided on the pack.
- Contents: dextrose, starter culture.
- Allergens: None
