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๐ฅ Elevate your sausage game with lightning-fast fermentation!
The Sausage Maker Bactoferm LHP Dry is a freeze-dried bacterial culture blend designed for rapid acidification of meat products, dropping pH below 5.0 within 2 days. Ideal for thin sausages like pepperoni, it operates best at fermentation temperatures between 80ยฐF and 100ยฐF and is dosed at 42g per 225kg of meat. Perfect for products requiring under 3 weeks to complete, it comes with easy-to-follow instructions for precise batch scaling.



















| ASIN | B01MY0XRUZ |
| Best Sellers Rank | #251,537 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #2,948 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 | 0.2 Pounds |
| Item dimensions L x W x H | 5.25 x 4.5 x 0.12 inches |
| Manufacturer | CHR Hanson |
| Number of Items | 1 |
| Specific Uses For Product | meat processing |
| UPC | 015913422993 |
| Unit Count | 1.5 Ounce |
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