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. Matt Strain (verified owner) –

    I have been getting this product from The Sausage Maker for about 12 years. The selection of seed bacteria, the quality of the product, the speed of delivery, and the amazing customer service has never failed. I recommend this company to everyone I know who cures meat.

  2. Elizabeth Pratt (verified owner) –

  3. Anonymous (verified owner) –

  4. John Pollack (verified owner) –

  5. Kyle McCormick (verified owner) –

    Real deal, here.

  6. Mark DelVecchio (verified owner) –

  7. John Caviggia (verified owner) –

  8. Dan Holtgrave (verified owner) –

  9. Syd Bailey (verified owner) –

    I love ordering form them as everything always comes quickly and as described

  10. Gery Bargen (verified owner) –

    I use this product for all of my salami style sausages. Always have great results in using with protein lined casings.

  11. Anonymous (verified owner) –

    Just what i needed. Thanks SAUSAGE MAKER.

  12. David Singer (verified owner) –

  13. Greg Galardy (verified owner) –

    I’ve been using this product for years, and it always produces a delicious, firm salami. I use it for beef, pork or lamb.

  14. James J. Pancrazio (verified owner) –

    The catalog that I receive on a regular basis has been a great help in determining the best approach for incubating and drying Italian-style salami. The results thus far with finocchiona, salami nocciola, salami tartufi, and Spanish-style chorizo have been great. These are the highlight of our dinner parties. The Sausage Maker is a great source for all of my needs.

  15. Michael Middlebrooks (verified owner) –

    Good selection of products. Competitive pricing. Fast delivery.

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

Frequently Bought Together