Mondostart Surface Starter Culture Promotes White Mold Development On Dry Cured Products
We recommend you choose Express Post for this culture to minimize the time out of the freezer.
Makes 5 L of dip - enough for up to 250 kg. of sausage.
Store at -18 degrees C
SAFETY STORAGE & HANDLING:
• Shelf Life & Storage: Unopened sachets retain viability for up to 12 months from the date of manufacture when stored in a dry area at -18°C/0°F.
• Packed: 5 g, Metallized Pouches
Mix one bag MondoStart Surface with 5 litres of cold tap water and let it steep for 2 hours, stir several times during this process. Then briefly dip the freshly filled sausages into the liquid, alternatively spray or shower them.
This ships Mon and Tues sometimes Wed. Will NOT ship Thursday and Friday to avoid shipping delays over the weekend.