Bactoferm® Mold-600 – White Mold Culture for Dry-Cured Sausage 5

Bactoferm® Mold-600 – White Mold Culture for Dry-Cured Sausage 5Bactoferm Mold 600 (Penicillium nalgiovense) is a classic surface ripening mold used on dry cured and fermented sausages to create that clean, traditional white to light gray bloom. It grows quickly under the right humidity and temperature, forming a dense, even coatthe style youll often see on traditional European sausages. Why makers use it: Helps crowd out wild surface molds yeasts by taking over the casing early, which can reduce the chances of

potassium nitrate is best used in applications where a nitrate-reducing culture is present

Cure #2 — Pink Curing Salt for Dry Curing

vacuum sealed with salt in 1 hank per bag

into the bowl chopper/mixer) so it disperses evenly

Size #16 unbleached food-grade cotton netting

and Onion — Maple Sugar

This blend does not contain Cure #1 or celery powder

it is used as a protective culture to support microbial stability while helping preserve the product’s intended sensory profile

Choosing the right sheep casing can make all the difference in the appearance

Always use potassium nitrate according to the applicable product standard

dry: at least 18 months

the culture may also be dispersed in water before being added to the meat