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Medium fast starter culture Hela Germet | for dried sausages

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Medium fast starter culture Hela Germet is a medium-fast to slow starter culture, intended for Northern European and Southern European sausages. For dried sausages that achieve character and flavor due to a slow pH drop. Sale: best before 12-10-2022

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Description

What are starter cultures for sausages?

Starter cultures are freeze-dried bacteria that you 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 always use them together with nitrite salt (curing salt), dextrose and sometimes nitrates. They roughly come in 3 variants: fast, medium fast and slow. Hela Germet is a medium-fast to slow starter culture.

About medium fast starter culture Hela Germet for sausages

Hela Germet is a medium-fast to slow starter culture, intended for Northern European and Southern European sausages. For dried sausages that achieve character and flavor due to a slow pH drop.

Contents

  • Content: dextrose, Staphylococcus xylosus, Pediococcus acidilactici
  • 20 grams suitable for 50 kg of meat
  • Keep in the freezer, however, short disruptions of freezing will not influence the quality.
  • Always combine with curing salt and dextrose
  • Fermentation: approximately 48 hours @ 24 °C

Recommended reading on making your own (dry cured) sausages and charcuterie