Boosts lactic acid buildup during fermentation to give your medium-diameter salamis and other dry, fermented sausages a distinct, robust, and somewhat sour flavor
Blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation
Usage 25g for 100kg (220lbs)
Instructions for making 10lb. increments included
Storage freezer (<2°F)
