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The Sausage Maker Bactoferm F-RM-52 is a specialized fermentation culture designed to enhance the flavor profile of medium-diameter salamis and dry sausages. By combining Lactobacillus sakei and Staphylococcus carnosus, it promotes lactic acid buildup for a distinct, robust, and slightly sour taste. Each 25g packet is effective for fermenting up to 100kg (220lbs) of meat, with easy-to-follow instructions for 10lb increments. Store in the freezer for optimal freshness.
L**Z
Like the other reviewer said
UPDATE: If you are using this for SINUSITIS, there is now a brand called NASOBIOTEX that sells pure L. Sakei. It works!Like the other reviewer said, after multiple sinus surgeries (years of meds which I now don't take), and trying everything under the sun, this stuff works! Life is much easier. This is a food grade product. I believe the only reason there is a warning is because manganese is a reactive metal. But now that there is NASOBIOTEX available, I will buy that instead.
B**L
Starter culture for sausage
Fermented sausage to ph 5.1 over 24h at 82 F.
T**Y
Salami greatness achieved
A very forgiving culture to work with, and promotes a nice sharp flavor. I use this for my " lebanon bologna" a culture cured salami that i heavily smoke. Very good taste. 4 days in a homemade chamber at 84°f with high humidity does the trick. Don't forget dextrose to feed the culture.
A**F
Fast delivery and quality of product
Used it to make sausage
K**D
Very good product if you make salamis its a must to have
This is a very good product if you make salamis it’s a must thing to have
T**O
Great Culture
Love the flavor profile of this culture - one of my favorites . Highly recommend for Tuscan style or Soppresatta style salami .
A**R
Works
Arrived quick and not damaged
P**K
just right
I've used Bactoferm F-RM-52 for slalami making at home and I'm still here to talk about it. So it's great. Sausage Maker was quick and helpful in its delivery.
Trustpilot
1 day ago
4 days ago
