LHP DRY Starter Culture
LHP-DRY Starter Culture
Salami Starter Culture
Salami Starter Culture
Salami Starter Culture
Salami Starter Culture
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LHP-DRY Starter Culture

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LHP is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. The culture is recommended for the production of traditional fermented, dry sausages with a distinctive sour flavour note.


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LHP-DRY Starter Culture is a freeze-dried culture well suited for all fermented sausages where a relatively pronounced acidification is desired. The culture is recommended for the production of traditional fermented, dry sausages with a distinctive sour flavour note.
Each 42 gram packet of LHP-DRY Starter Culture is sufficient for 500 pounds (225 kilo) of meat. You can use half of the packet in 100 pounds of meat, and refreeze the remaining culture. Use at least 1/4 of the packet in any production run under 100 pounds of meat.
Note: Cultures must be stored in a freezer. These cultures have a shelf life of 14 days un-refrigerated and 6 months when stored in the freezer.