Fast cultures give a faster and stronger acidification. You use them mainly for North American sausage varieties, such as pepperoni, cervelat, kabanossi and American summer sausages. In addition, they can also be used for Northern European sausage variants such as all German, Polish, Hungarian and Scandinavian sausages.
- Relatively strong acidification which increases safety
- Easy to make
- Quick results
- dosage: 0,25-0,5 grams per kilogram
- fermentation: approximately 24 hours @ 30 °C
- expected pH < 4.6
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