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The Sausage Maker - Bactoferm Mold-600 Formerly Known as Bactoferm M-EK-4
A must-have product for anyone interested in Dry Curing sausages the old fashioned way.
The Sausage Maker - Bactoferm Mold-600 Formerly Known as Bactoferm M-EK-4
Item #: 3883184

The Sausage Maker - Bactoferm Mold-600 Formerly Known as Bactoferm M-EK-4

Item #: 3883184

TZS 118601

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A must-have product for anyone interested in Dry Curing sausages the old fashioned way.
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What Stands Out

High-Quality Mold
Bactoferm Mold-600 offers superior quality for curing meats, ensuring a consistent and delicious end product. This premium strain supports optimal flavor development while enhancing the safety of traditional sausage-making processes.
Easy Application
Designed for user-friendly application, Bactoferm Mold-600 simplifies the curing process for both novice and experienced sausage makers. Its reliable formula ensures even coverage and uniform growth, reducing the chances of contamination.
Broad Compatibility
Compatible with various meat types, Bactoferm Mold-600 allows versatility in sausage production. Whether for pork, beef, or game meats, this mold guarantees effective results across different recipes, thus appealing to a wide range of culinary enthusiasts.

Product Details

Ensure safe dry curing with Bactoferm Mold-600. Formerly known as Bactoferm M-EK-4. A must-have for traditional sausage making. Available at Ubuy Tanzania. Shipping restrictions may apply.
  • Formerly known as Bactoferm M-EK-4
  • Dilute and spray onto hang-drying sausage to ensure beneficial surface mold wins over pathogenic bacteria
  • Usage: 25g for 10 Liters of Solution
  • Includes instructions on making 10 lb. increments
  • Must be stored in a freezer due to limited shelf life
  • Shipment limited to North America only
Package Weight1.0000 Pound

Who Should Buy?

Suitable For
  • Home Chefs

    Ideal for home cooks looking to create authentic cured meats with enhanced flavor and safety through controlled mold growth.

  • Small Batch Producers

    Perfect for artisanal meat producers seeking to improve their drying and curing processes in small-scale operations.

  • Culinary Experimenters

    Great for adventurous food lovers wanting to experiment with mold-ripened sausages and explore unique flavor profiles.

Not Suitable For
  • Beginners

    Novice fermenters may struggle with the complexities involved in using this product effectively for safe meat curing.

Product Description

The Sausage Maker - Bactoferm Mold-600 Formerly Known as Bactoferm M-EK-4

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Customer Questions & Answers

  • Question: What is the usage of Mold-600?

    Answer: 25g of Mold-600 can be used for 10 liters of solution.
  • Question: How should the product be stored?

    Answer: The product must be stored in a freezer with a temperature of less than 2°F.
  • Question: Where can Mold-600 be shipped?

    Answer: Due to its limited shelf life, the product is not shipped outside North America.

TheSausageMaker Sausage Stuffers Editorial Review

This product is a freeze-dried culture used to produce good mold on homemade sausage. According to the Q&A and reviews, it works by spraying the solution on the sausages and letting it sit for several days in a high humidity environment. The mold should appear within 36 hours at temperatures at or above the upper 70s F. The product is highly concentrated and may last for many batches, making the high cost per gram more reasonable. It is not clear whether the product is vegan or lactose-free. It is highly recommended to freeze the product during shipping and storage. One customer had problems with the product not working but later updated the review saying it worked after 3 days of waiting. Overall, customers are pleased with the product's efficacy and ease of use, with many saying it produced great mold and taste.

Customer Reviews & Ratings

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Pros

  • Effective at producing mold on homemade sausage
  • Highly concentrated, making it last for many batches
  • Easy to use by spraying on sausages

Cons

  • Some customers had issues with the product not working initially

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