The original! Penicillium nalgiovense for an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 – Penicillium nalgiovense is the mold most commonly used for sausages.
Bactoferm 600 white mold | for sausages and charcuterie
Only 2 left in stock
For an authentic white mold layer on your sausage or other charcuterie. Bactoferm Mold 600 – Penicillium nalgiovense is the mold most commonly used for sausages.
Why use a mold for your sausages and charcuterie?
A mold is a great addition for an authentic look, aroma, and taste. But, a mold also helps with the ripening process of sausages. First, it prevents rancidity (i.e. oxidation) of fat and increases the pH by producing ammonia. You want a sausage to be acidic in the beginning to prevent spoilage, but when the sausage is well-dried, that acidic environment is no longer necessary. A well-ripened and moldy salami, therefore, tastes remarkably mild. Furthermore, molds ensure a slower and more uniform drying, which means that you run much less risk of case hardening. Finally, unwanted molds do not stand a chance due to the force majeure of P. nalgiovense.
- 1 bag is enough for 2000 kg of sausages! In most cases, as a home sausage maker, you do not need more than the smallest pinch.
- Store in freezer
- Shelf life: at -18 at least 18 months. At +5 ° C for at least 6 weeks.
- Close the bag airtight, or vacuum seal after use.
- This product is: kosher, non-GMO, halal
- Allergens: none
- Bactoferm 600 white mold is vegan and can be used for vegan products such as vegan sausages.
Instructions Bactoferm 600 white mold
- 1 bag of 25 grams is enough for about 2000 kg (!) of sausages.
- Dilute the desired amount of mold starter 50-fold (for example 0.5 grams mold in 25 ml tap water; about 20 ° C). If your scale is not precise enough: a little too much mold is no problem at all.
- Dissolve and allow to rest for about 2 hours at room temperature.
- Then dilute again 10-fold. So the 25 ml becomes 250 ml.
- Spray or dip after stuffing the sausage or after the fermentation step.
- Only use natural casings.
- Once diluted it has a limited shelf life, use preferably on the day itself
Recommended reading on making your own (dry-cured) sausages and charcuterie
- 👉Free pointer on converting American cure #1 and #2 recipes to European ingredients
- Home Production of Quality Meats and Sausages
- The art of making fermented sausages
- Spanish Sausages Authentic Recipes And Instructions
- Polish Sausages, Authentic Recipes And Instructions
- Worstbijbel (Dutch only; by the author of startercultures.eu)
- Over Charcuterie (Dutch) – handbook for home charcuterie making by the founder of startercultures.eu
Buying Bactoferm 600 white mold?
Order your Bactoferm 600 white mold at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage? Ask them in our chat, we’re here to help!
Online English spoken ‘how to make your own dry cured charcuterie’ workshop
Learn how to make your own whole muscle charcuterie from ‘Meneer Wateetons’, the author of the (dutch) leading work in this field: ‘Over Charcuterie‘. Cured ham, pancetta, guanciale, lardo, coppa and more delicious Southern European dried meat products will be covered. In this online English spoken workshop you will learn everything about salting, drying, maturing, vacuuming, smoking, temperature and humidity in 90 minutes, after which you will be ready to make your own charcuterie yourself, safe and tasty. Click here for more info.