The bacterial cultures for dry seasoned sausage from Browin ensure quick and safe sausage maturation process. They are useful in making seasoned sausages such as salami or chorizo. The product protects the meat against the development of harmful bacteria. It gives the characteristic taste and aroma. One packaging of the bacterial cultures is sufficient for 10 kg of meat.
Ingredients: Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, Lactobacillus sakei.
- A combination of different bacterial cultures
- For salami and chorizo making
- One package is sufficient for as much as 10 kg of meat
- 100% safe
- Gives the characteristic aroma
How to use the bacterial cultures for seasoned sausage?
The bacterial cultures from Browin can be used with all kinds of sausages that undergo the process of maturation. Just follow the recipe of your choice and add the appropriate amount of the bacterial cultures needed. Use 2 g of the product with 10 kg of raw meat.