Bactoferm F-RM-52

Bactoferm F-RM-52

Read 108 Reviews Write a Review

$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. Anonymous (verified owner) –

    I’ve been ordering from this company for many years and I have never been disappointed. They sell many great products and I’m looking for word doing business with them for many many years thank you.

  2. Mary Christy Mattis (verified owner) –

  3. Michael Goodson (verified owner) –

    I thought I would wait to review until I tried it. I used it to make Spanish chorizo (a dry cured fermented sausage). It came out great.

  4. Philip Evans (verified owner) –

  5. Daniel Zimmerman (verified owner) –

    Hello, I think the product is fine, but the line for the expiration date is completely missing. I used some on December 30 and immediately put it back in the freezer. How long will the remainder be good for? Dan

  6. Frank Martorelli (verified owner) –

    Works fine it works fine thank you

  7. Gregg Cappon (verified owner) –

  8. Sargent Gregory (verified owner) –

    Came sealed nicely with easy instructions. Using on Sopersatta now!

  9. Gary (verified owner) –

    Worked very well on my salami made with pork shoulder.

  10. Jorge9256 (verified owner) –

    Adding this culture was my first attempt at fermented sausage. The outcome was perfection.

    The order was prompt as usual. As always, you guys have those hard to find items for my sausage making hobby.

  11. Wendy Harding (verified owner) –

    Still have not received.

  12. Mark G (verified owner) –

    Not much to say about a foil package of bacteria except it came exactly as they described. Great.

  13. Frank Sstancak (verified owner) –

    does the job

  14. Anonymous (verified owner) –

    Culture works as intended.

  15. christopher derrick (verified owner) –

    As advertised

Only logged in customers who have purchased this product may leave a review.

Frequently Bought Together