For medium to fast acidification. This culture causes the meat's pH to drop to under 5.0 in about 4 days. Great for medium sized salamis. Fast culture targeted for fermentation temperatures 70°F-90°F.

Net Weight: 25g(per packet)
Usage: 25g for 100kg(220 lbs)
  Instructions on making 10 lb. increments included.
Storage: In Freezer (<2°F)
Freeze Dried Culture

Open PDF file with more information on Bactoferm F-RM-52

We HIGHLY Recommend reading and understanding the Art of Making Fermented Sausage book before attempting to Dry-Cure Meats if you are unsure about any of the complexities involved.