Fast starter culture Bitec LS 25 | for dried sausages
Bitecl LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good ‘clean’ dry sausage taste, so that your added spices come out best. Excellent color formation and stability.
Only 2 left in stock
Product 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. Bitec LS 25 is a fast type of starter culture.
About Bitec LS 25
Bitec LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good ‘clean’ dry sausage taste, so that your added spices come out best. Excellent color formation and stability.
Contents
- Bacteria: lactobacillus sakei, S. carnosus
- Bitec LS 25 can be used as a substitute to Bactoferm F-RM-52
- 25 grams suitable for 50 kg of meat
- Store in the freezer, however, short disruptions of freezing will not influence the quality
- Always combine with curing salt and dextrose
- Fermentation: approximately 24 hours @ 30 °C
How do you make dry cured sausages
Dry-cured sausages are a culinary delight that can be enjoyed in various dishes or as a flavorful snack. This ancient preservation technique involves using salt, spices, fermentation and time to create delicious, shelf-stable sausages bursting with intense flavors. In this guide, we’ll take you through the process of making dry-cured sausages at home.
Online English spoken dry cured sausage making workshop
During this English spoken masterclass you will learn the theory and practice of making cured dry sausages such as salami’s, fuet, chorizo, pepperoni and summers sausages at home. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and sausagemaking, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions.Click here for more info.
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Bitecl LS 25 is a fast starter culture for rapid acidification of North American or Northern European sausage types. Good ‘clean’ dry sausage taste, so that your added spices come out best. Excellent color formation and stability.
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