Bacterial cultures for seasoned meats, 2 g

• ​Maturing meat products within arm’s reach - already today you can enjoy your own homemade maturing meat products. The bacterial cultures will help you prepare meat such as pork loin, sirloin, ham, or neck.
• Meat maturing in as little as 10 days - the perfectly selected bacterial cultures enable conducting quick and – most importantly - safe maturation of meat in home conditions!
• Extra safety - when using our bacterial cultures for maturing meat 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 meat will let you prepare as much as 7 kg of your favourite maturing products!

A perfect selection of bacterial cultures, enabling quick and safe maturation of meat pieces, e.g. pork loin, sirloin, ham, or neck.

The bacterial cultures accelerate maturation, protect against harmful microbial growth, and provide the characteristic flavour and aroma of maturing meats. 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 1 kg of seasoned loin: 

1 kg of pork loin (2 pieces, 0.5kg each), 2 g of potassium saltpetre (1/3 tsp), 75 g of non-iodized salt (3.5 tbsp), 0.2 g of bacterial cultures (1/10 vial), 1 tsp sugar, 1L of water.

Recipe: In order to prepare the curing brine, add potassium saltpetre, salt, and sugar to 1L of water. Dissolve the bacterial cultures in 100 ml of the brine so prepared and add to the curing brine. Use approx. 50 ml of curing brine with the bacterial cultures to inject the meat. Then put the meat into the brine for 36 hours in room temperature in order to activate the bacteria added. Afterwards, dry the meat with a paper towel and leave it to dry for further 48 hours in a refrigerator (+7 °C). On the fifth day of the process take the fully dried meat and smoke it in the temperature of up to 35°C for 4 hours to change the colour of the meat for light orange. For smoking use fruity woodchips (cherry or plum). After smoking, keep the meat in the temperature of up to 22°C for 2 days. Next, in order to achieve a better effect, vacuum-pack the meat and store it in a refrigerator for at least 4 days. Instead of vacuum-packing it, the meat can also be stored in the temperature of +7°C and humidity of about 80%, e.g. in a vessel with drainer and access to air. The seasoned pork loin is ready after 10 days (0.5 kg pieces) or 20 days (a 1 kg piece). In order to achieve an even more distinct flavour, extend the time of maturating.

Ingredients: Staphylococcus carnosus, Staphylococcus xylosus, Lactobacillus sakei, Pediococcus pentosaceus.

Store at temperature: ≤ -17 ° C