Nutritional Supplements » RM 10 »Bactoferm F-RM-52

1. Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor.
2. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation.
3. This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation.
4. Net weight: 25g (per packet)
5. Instructions for making 10lb. increments included