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. jay pavlisko (verified owner) –

  2. Ed Morrison (verified owner) –

  3. Anonymous (verified owner) –

    Made soppressata using this product, turns out wonderful. First package was out of date when shipped, product replaced by sausage maker no problem but Megan in customer service was very nasty and condescending.

  4. Paul Hudson (verified owner) –

    I have enjoyed the ability to purchase everything I need to make soppressata all in one place. Your ordering process is easy and turnaround time is minimal. Keep up the great work!

  5. Bonnie BEACH (verified owner) –

    Been a customer for along time and never been disappointed with the products or the service. Could use more companies like the sausagemaker. Kudo’s to all

  6. Mark Yaklin (verified owner) –

    Fast delivery, love this place

  7. James Grady (verified owner) –

    Your company does a great job. Never have a complaint. Have’nt received my order yet. Not your fault. The postal service is backed up and really slow.

  8. Bryan Hess (verified owner) –

    This is a must have for classic Lebanon Bologna

  9. michael wilson (verified owner) –

  10. Thomas Joachim Lampe (verified owner) –

    easy to use and always effective, adds great flavor, used my last batch even 8 month after expired and still got great fermentation….

    Would be great if it had a reclosable bag…..

  11. Ronald Staley (verified owner) –

    All was great

  12. David Fulkerson (verified owner) –

  13. Carl Hassler (verified owner) –

    I’m just starting making salami. The folks here have been a wealth of knowledge and support!

  14. stewart sykes (verified owner) –

  15. Eric Bartel (verified owner) –

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