1 kg (2A8I041)
22.68 kg (50 lbs) (2B1C045)
What is Prolong?
Prolong is the result of dextrose fermentation with selected bacteria. From sugar, bacteria naturally produce organic acids. These natural organic acids inhibit the growth of the main bacteria that cause spoilage.
It is a first generation antimicrobial agent and is less efficient than Neu-Vi. However, Prolong is very popular for dry cured products because it helps to stop the mould that naturally develops on the products.
The recommended usage is 2 to 8 grams per kilogram of finished product.