Bactoferm F-RM-52

Bactoferm F-RM-52

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$23.99

Lactobacillus sakei and Staphylococcus carnosus

In stock

SKU: 11-1310 Categories: ,

Description

Bactoferm F-RM-52 is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90°F. This culture ensures a unique flavor profile, while giving an excellent color development. Recommended use is for sausage making when producing Northern European style sausages like German Mettwurst and Danish Salami, but it can also be used for Mediterranean style sausages.

Culture Compositions:

  • Lactobacillus sakei
  • Staphylococcus carnosus

Usage (Click here for pdf)
The culture is recommended for the production of fast fermented North European style sausages e.g. German Mettwurst and Danish salami, but it is also well suited for the production of Mediterranean style sausages. The culture does not ferment saccharose (sucrose) and it is therefore recommended to use glucose (dextrose) as the carbohydrate source in the mince.

Bactoferm F-RM-52 Product Details:

  • Usage: 25g package for 220 lb. (100 kg) of meat
  • Properties: Off-white to brownish color
  • Form: Ground powder
  • Solubility: Water soluble suspension
  • Kosher Meat Excl. Passover
  • Certified Halal
  • Freeze dried culture, store in freezer: < -17 °C / < 1 °F 

Testing
To test if the bactoferm is still viable, simply shake the package. If the bactoferm is loose when shaken, like sand, then the bacteria is alive. If the bactoferm is clumped together and does not sound loose then the bacteria has died and should not be used.

Click here for Return Policy

Delivery and Storage
Due to the limited shelf life outside of a freezer, Bactoferm cannot ship outside of North America. Place Bactoferm in the freezer immediately upon delivery.

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

108 reviews for Bactoferm F-RM-52

  1. Monika Clark (verified owner) –

    Fast service, great product

  2. James Baity (verified owner) –

    good, fast

  3. Marie Mathews (verified owner) –

    Rec’d quickly and as expected

  4. Rosemary Armenta (verified owner) –

    We are boar hunters and often bag hundreds of pounds of meat. What to do? Salami! Sausagemaker had everything we needed, grinder, stuffer, casings, and of course Bactoferm for a completely satisfying Italian style wild boar salami. Now, we cant make it fast enough. Everybody wants a stick. Good Job guys, and shipping is reasonable considering I am way out here in California.

  5. Dave Johnson (verified owner) –

    product looked good

  6. Anonymous (verified owner) –

    I bought this for my brother to treat his chronic sinusitis after reading about it on a blog called lacto-bacto

  7. Bob in CA (verified owner) –

    I have used Bactoferm F-RM-52 in the past, and expect to have excellent results again.

  8. Peter H. (verified owner) –

    Great stuff we all know and use. Shipped fast too.

  9. Zac Jackson (verified owner) –

    Yay!

  10. John WEBSTER (verified owner) –

    Better be safe than sorry and use this for your dry sausage needs.

  11. VINCE BACCARI (verified owner) –

    quick, easy & accurate delivery date. Great website.

  12. David Bilotti (verified owner) –

    have not yet used

  13. Anonymous (verified owner) –

    Back for more! Perfect qty. for the home sausage maker.

  14. Robert (verified owner) –

    I always rely on Sausage maker for my starter cultures.

  15. Ben Randow (verified owner) –

    It would be great to offer a price reduction for multiple units purchased

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