Bactoferm Mold 600 is a meat culture which produces a white/light greyish appearance on the surface of moulded dried sausages, and a well pronounced mushroom flavour and aroma.
With high humidity and optimum temperature, Penicillium Nalgiovense is fast growing, and produces a dense, short white surface coverage with an even appearance (typically found in France). Mold 600 promotes a traditional white mould cover with a moderate to good ability to control the surface flora and suppress the growth of undesirable organisms such as indigenous moulds, yeasts and bacteria.
Tip: for best results you can soak your rinsed casings in the mould solution just before stuffing, and then spray the mould on again once in the fermentation chamber.
Usage
During the drying process the culture is effective in preventing the emergence of dry rim. Furthermore, during maturations, the mould promotes an increase in pH and a less sourish flavour.
Dosage
25g culture for 10L water
Directions for use
One pouch of freeze-dried culture is mixed into 1-2 litres of tap water at approximately 20°C and equilibrated for 2 hours at room temperature. The suspension is diluted in 10 litres of tap water and is then ready for use.
The mould is inoculated after the stuffing (and eventually acclimatisation process), either by dipping or spraying or shower. The spore suspension should be stirred continuously to prevent settling of the spores, and the suspension should only be used on day of preparation (danger of yeast contamination).
Storage and Shelf life
As with other Bactoferm cultures, all freeze dried cultures must be stored < -17°C and will have a shelf life of up to 18 months. If stored at 5°C, shelf life will be at least 6 weeks.
Note: we will post all cultures via express post, but please ensure you store them in your freezer asap.
IMPORTANT:Making salami and other dry aged or air-dried meats requires significant care, diligence and responsibility. Results can vary significantly and can potentially not be safe for consumption due to various factors such as method of production, quality of meat, cleanliness of equipment and working environment, drying conditions, molds and general hygiene. Smoked and Cured Pty Ltd will not be held responsible for the outcome of meat products made by our customers. We recommend to always follow a trusted recipe precisely.
| Weight | 0.1 kg |
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| Dimensions | 12 × 1 × 10 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
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Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
This is my first attempt at using Bactoferm Mold 600 culture. After several attempts at making dry sausage and with very mixed results I thought I would try the “Mold” treatment.
I tried spraying it on after I had “pricked” the sausages and being impatient I looked every day for signs. Nothing appeared for 4days but on the 5th day, there it was, a good covering all over.I am experiencing high humidity [around] 80% – 95% and temperature of around 18C most of the time.Now I have aprox 7 weeks of drying.
A great product that I use to promote good mold growth on salamis. I’ve used it many times before but would suggest some instructions may be a good idea for people who don’t or haven’t used it before.
Soaked my 43mm hog casings in a mold 600 solution. Then sprayed directly onto the sausage after filling and every 6-8 hours for the next 48 hours.
On day three I could see a nice coating of white, beautiful smelling mould.
Today is day eight, the mould is still growing nicely and there is no sign of any undesirable green or other coloured mould.
Weight loss is at 21%
Ok so you have used all the best ingredients and kept everything very hygienic, used a starter bacteria to make sure the right bugs are fermenting, you’ve also used the best casings and made up your salamis with love and care, so now what. One of the biggest enemies you can experience during the drying process is bad mould formation. These moulds can turn your healthy drying salami’s into a bad smelling mess in short time. To help prevent bad moulds from taking hold, The Bactoferm 600 mixture, made up and sprayed on salami casings is a very good insurance policy. This good mould protects the salami from native moulds that may be airborne or or other moulds that may come in contact with the salami casings. Cheap insurance in my experience.
First time user of this product and would not be without it now. Curing in QLD can be tough with humidity (even with a purpose built cabinet) due to high humidity and controlling bad mould a headache. This product was easy to use, formed a full covering after 3 days and looks perfect a few weeks on. Definitely helps with the drying and is losing moisture at the required rate even with humidity fluctuating between 75-85% with no sign of case hardening or bad mould. Highly recommend for first timers.
Sprayed onto my salamis after 3 days and within 5 days all were covered in chalky white mould – beautiful
Dipped the Salamis straight after filling and before hanging for fermentation- by the end of 3 days we had 99% coverage when we transferred the Salamis to hang for drying. Brilliant!
After a lot of research I made my first lot of salami on the weekend. I spayed this mold on them about 3 times during the initial fermentation. 5 days later they are forming the mold and smell fantastic. Easy to use and excellent results.
Bought this as extra insurance on the massive coin and effort put into making a ton of salami. Ladled the mixture over the hanging salami after about 5 days of hanging and a few days later they are looking great, fine white layer of mould all over! Stuck the remainder of the 25g in the freezer as I only made up about 4 litres, about 3.8l of which I tipped out after I was finished!! Time will tell if the salami turned out better for it
this is the third year we will be using this product and to date it has worked very well in ensuring there is no bad mould during the curing process. I don’t have another product to compare it to however, it has performed very well in the times our group has used it.