Bactoferm T-SPX is the starter mentioned as the slow sausage starter in all international sausage and charcuterie literature (including the books by Marianski and Marianski).
Slow starter culture Bactoferm T-SPX | for dried sausages
Finally! Bactoferm T-SPX, the absolute fermentation classic is now available at startercultures.eu!
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. Slow starter culture Bactoferm T-SPX is a slow type of starter culture.
What is slow starter culture Bactoferm T-SPX
Bactoferm T-SPX is the starter mentioned as the slow sausage starter of choice in all international sausage and charcuterie literature (including the books by Marianski and Marianski, see below). Previously very hard to come by in mainland Europe, but “ladies and gentlemen, we got ‘m”.
Characteristics of Bactoferm T-SPX
Intended for a slow fermentation, mild acidification and an aromatic profile. Gives a controlled and moderate pH drop to produce a mild acidification with good color formation and stability. Use to obtain a mild, rounded taste that is typical of southern European salami varieties.
- 25 grams
- suitable for 100 kg of meat
How to use bactoferm T-SPX
- dosage: approx. 0,25-0.5 grams per kilo
- Fermentation instructions: approx. 72 hours at 20 ° C, or descending from 22 ° C to 18 ° C over 5 days.
- Microorganisms: Pediococcus pentosaceus and Staphylococcus xylosus
- 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.
- Contents: dextrose, starter culture
- Allergens: none
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
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.