Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. Formerly Known as Bactoferm M-EK-4 The most common problem and question that arises from dry-curing is what to do with the mold that forms on the outside. Is it safe and how can you tell? Well, when this mold culture is diluted and sprayed onto the sausage as it is hang-drying, the sole purpose of Mold-600 to ensure the beneficial surface mold wins the battle over the pathogenic bacteria. A must have product for anyone interested in Dry Curing sausages the old fashioned way. 25grams for 10 liters. Net Weight: 25g(per packet) Usage: 25g for 10 Liters of Solution Instructions on making 10 lb. increments included. Storage: In Freezer (<2°F) Freeze Dried Culture. For Food Use Only. Not Intended for Medicinal Purposes.