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🔥 Fast-track your flavor game with precision fermentation! 🌡️
The Sausage Maker Bactoferm LHP Dry is a freeze-dried starter culture blend of Pediococcus Acidilactici and Pediococcus Pentosaceus, engineered for rapid acidification in meat products. Ideal for thin sausages like pepperoni, it lowers pH below 5.0 within 2 days at fermentation temperatures of 80°F-100°F, enabling sour flavor development in under 3 weeks. Packaged in 42g increments with detailed usage instructions, it ensures consistent, professional-grade curing results for North American meat processors.



















| ASIN | B01MY0XRUZ |
| Best Sellers Rank | #118,823 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,418 in Meat Seasonings |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Customer Reviews | 4.9 out of 5 stars 19 Reviews |
| Flavor | Sausage |
| Item Dimensions | 5.25 x 4.5 x 0.12 inches |
| Item Form | Powder |
| Item Weight | 3.2 ounces |
| Item dimensions L x W x H | 5.25 x 4.5 x 0.12 inches |
| Manufacturer | CHR Hanson |
| Number of Items | 1 |
| Recommended Uses For Product | meat processing |
| Specific Uses For Product | meat processing |
| UPC | 015913422993 |
| Unit Count | 1.5 Ounce |
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