This starter culture is used to induce good natural bacteria into the meat mix during the fermentation stage. Inducing good bacteria helps ward off bad bacteria from developing in your meat in the early stages of curing. It is a slower culture, ideal for salami and other Italian meats recipes. These include salami of all types, salumi, chorizo, cacciatore, soppressata and many more.

This starter culture is a natural culture and contains no artificial agents or preservatives. This salami meat starter culture comes in two pack sizes-

-20 gm pack will process up to 100kg of meat (pure bacteria)

-10 gm pack will process up to 50kg of meat (pure bacteria + some packs may be 30gm as they have a small amount of starter accelerant added to allow for ease of breakdown of product in case of smaller quantities)

To Use:

After your meat has been seasoned, sprinkle the culture over the surface of your meat and mix in well. You can fill immediately after mixing.

The culture will give your produce a slightly sticky feel to touch in the initial stages of fermentation, this is normal as the meat expels the excess moisture.

Natural culture
Lactic Bacteria
Induces good bacteria
Preventative against bad bacteria
Preservative free
Easy to use
Keep in the freezer

We recommend using this culture in conjunction with curing salt.

Starter Culture 3 - Salami Meat Starter Culture