• ​Maturing meat products within arm’s reach - already today you can enjoy your own homemade maturing sausages. The bacterial cultures will help you prepare sausages such as chorizo, salami, or palcówka.
• Sausage maturing in as little as 10-14 days - the perfectly selected bacterial cultures enable conducting quick and – most importantly - safe maturation of smoked meat and sausages in home conditions!
• Extra safety - when using our bacterial cultures for maturing sausages you can be sure that your homemade products are protected and secured against harmful bacterial growth.
• Characteristic flavour and aroma - this product not only accelerates the maturation of meat products, but also provides them with a special and unique aroma and flavour that will enrapture your friends and family.
• Sufficient for 10 kg of meat - a single vial of bacterial cultures for maturing sausages will let you prepare about 7 kg of your favourite maturing products! 

A perfect selection of bacterial cultures, enabling quick and safe maturation of homemade sausages, e.g. chorizo or salami. The bacterial cultures also protect the maturing products against the growth of harmful bacteria and provide them with the characteristic flavour and aroma of maturing sausages. One vial is sufficient for 10 kg of meat. 

The shelf life period takes into account the possibility of transporting the product at a temperature below 30 ° C for up to 7 days.

Ingredients for 5 kg of chorizo sausage: 

2 kg of pork shoulder, 2 kg of pork ham, 0.5 kg of beef, 0.5 kg of fat bacon, 200 ml of cold water, 75 g of non-iodized salt (3.5 tbsp), 15 g of ground hot pepper (5 tsp), 10 g of ground black pepper (3.5 tsp), 7.5g of ground red bell pepper (2.5 tsp), 7.5 g of ground smoked red bell pepper (2.5 tsp), 6 g of sugar, (1 generous tsp), 5 g of ground white pepper (1.5 tsp), 5 g of granulated garlic (1.5 tsp), 2 g of oregano (2 tsp), 200 ml of dry red wine, pork casings, 1 g of bacterial cultures (0.5 vial).

Recipe: Grind the pork shoulder and ham using a plate with 10-12 mm holes or using a kidney plate. Grind the bacon using a plate with 2 mm holes. Grind the beef twice using a plate with 2 mm holes and knead it with 200 ml of cold water until white mush appears. Mix all the meet types, add seasoning, and knead it well, adding 200 ml of wine. Leave everything for 2 hours in a refrigerator. Next, pour half of the vial content into 10 ml of cold water, mix it well, add it to the mead and knead thoroughly. Using the sausage stuffer, fill the casings quite tightly with the stuffing. Leave the sausage to dry for about 2 days in the temperature of up to 22°C, best in hanging position, e.g. on a meat smoking stand. This will allow activation of the bacteria added. After the sausage is dry, move it to the smokehouse and smoke it in the temperature of 30-35°C for 3 hours. For smoking use fruity woodchips (cherry or plum). Next, leave the case on the meat smoking stand in the temperature of 22 °C for 2 more days. After that time, in order to achieve the best effect, vacuum-pack the sausage and leave it in a refrigerator (+7°C) for at least 6 days. Instead of vacuum-packing it, the sausage can be stored in the temperature of +7°C and humidity of about 85% in a vessel with drainer and access to air. The whole process of making a sausage takes 10 days. In order to achieve an even more distinct flavour you can extend the time of maturing.

Ingredients: Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus curvatus, Lactobacillus sakei

Store in the temperature of: ≤ -17°C