Bacteria Cultures

[backcountrylivn]

Looking for some info if anyone can help with this.I am no longer able to order cultures from the place i did before.So i recently ordered some from alberta,but it wont be here till nov 28ish.The company told me they ship them in insulated envolopes,with frozen gel packs......but i am concerned with the length of time before i recieve them.It was quite a pricey order:/Anyone have experience in this??

 

[daveomak]

Where do you live ?? If that info was in your profile, life would be easier...

 

[backcountrylivn]

Sorry Dave,thought i had that i profile.Im in Nova Scotia.

 

[daveomak]

Well, since you are waaaaaay past the end of the world, try Sausage Maker... they are in NY...
I can't get their site to open....

or Butcher Packer
http://butcher-packer.com/index.php?main_page=index&cPath=207

MAYBE ?? because you are only shipping 1/2 ounce, the freight won't kill you...

 

[backcountrylivn]

Thanks for the reply.I will look into butcher packer,may not be as long a distance to ship.Shipping from alberta to nova scotia is 9-10 days @ roughly 45$ for around 100-150 grams of culturecrazy but i need it!Just hope the cultures are still ok when i recieve them.

 

[backcountrylivn]

Dave,i just learned bactoferm products have a shelf life of 14days/6 months in freezer.

 

[daveomak]

YEP... All cultures have that shelf life,... but they "can" last longer if stored really cold.. like 5-10 below zero... ambient temps are hard on them...

I think you may be able to "revive" the bacteria that are getting old... Bloom them in a solution of distilled water and dextrose.. let them grow and multiply at their recommended temps.... see if that works for you..
http://www.meatsandsausages.com/sausage-types/fermented-sausage/cultures
Some good info from Marianski's web site... also, he has some books out... watch out for the typos and misinformation.. all publications have them.. might be the proof readers they hire or what I don't know...

 

[backcountrylivn]

Thanks Dave.I actually have the art of fermenting sausages,its a great book.Really detailed.

 

[daveomak]

Thanks Dave.I actually have the art of fermenting sausages,its a great book.Really detailed.

Be on the ball.... There are misprints or "non" factual stuff in those books... Amounts of cure etc... I think they hire students to transcribe their recipes sometimes... Totally unfamiliar with curing meats etc..
That being said, they are a very good reference ... better than most stuff you find today...