TEXEL SA-301 Maturation Culture

Sa-301.jpg
Sa-301.jpg

TEXEL SA-301 Maturation Culture

8.95

This culture blend consists of Lactobacillius Sakei, Staphylococcus carnosus, and Staphylococcus xylosus. It is Francois Vecchio's "swear by" culture that you probably read about in his amazing book "Charcutier. Salumiere. Wurstmeister." This culture produces a mild acidified, European style fermented sausage. 

Use:

20g bag per 200Kg (440#) of meat.

 

(below is the product description from Danisco)

Quantity:
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