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. Dustin Crume (verified owner) –

    Shipped in a decent time

  2. Juan Garcia (verified owner) –

    I’ve been getting most of my sausage making supplies from SM for almost 10 years. Have never been dissatisfied with their products.

  3. Kathryn Mohror (verified owner) –

  4. Tony Brunod (verified owner) –

    Worked great. Easy to use not complicated

  5. Evan Salim (verified owner) –

  6. Mark (verified owner) –

    I have a batch of salami going right now. Too soon to tell to comment on flavor.

  7. Anonymous (verified owner) –

    Plus, excellent customer service.

  8. Peter D Graham (verified owner) –

  9. Chris Casas (verified owner) –

  10. William Wolfe (verified owner) –

    Fast shipping, reasonable price, I’ll be back!

  11. Gary Parisi (verified owner) –

  12. Walter Genito (verified owner) –

    I HAVE NOT USED IT YET BUT THIS IS WHAT ONE OF MY RECIPE BOOKES CALLS FOR

  13. mark dennis (verified owner) –

    Very, very quick turn around on cultures.

  14. Daniel Perkins (verified owner) –

    Customer Service has been really helpful. Initial delievery of package was stolen and they sent a replacement for free!

  15. Joseph Kennedy (verified owner) –

    I initially feared that the warm transit might have damaged this culture, since the package says to keep it frozen, but it was definitely alive. This is a good way to get L.sakei and it works as well as I had read.

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