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Bactoferm F-RM-52 (Lactobacillus sakei & Staphylococcus carnosus)

Bactoferm F-RM-52 (Lactobacillus sakei & Staphylococcus carnosus)


 
Our Price: $19.60


Product Code: 11-1310
Qty:

Description
 

PLEASE NOTE: Due to freezer storage requirements, this product cannot be shipped outside North America. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease.

Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation.

This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation. Bactoferm F-RM-52 starter culture causes the meat's pH to drop to under 5.0 in about four days or under 5.4 in two days in a 90°F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90°F.

Net weight: 25g (per packet)

Usage: 25g for 100kg (220lbs)

Instructions for making 10lb. increments included

Storage: freezer (<2°F)


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Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 64 Write a review »

  0 of 0 people found the following review helpful:
 
5 of 5 on time and as expected November 4, 2019
Reviewer: David Singer from San Francisco, CA United States  


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  0 of 0 people found the following review helpful:
 
5 of 5 Makes lovely salami October 24, 2019
Reviewer: Greg Galardy from Napa, CA United States  
I've been using this product for years, and it always produces a delicious, firm salami.  I use it for beef, pork or lamb.

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  0 of 0 people found the following review helpful:
 
5 of 5 Great source for salumi October 11, 2019
Reviewer: James J. Pancrazio from Bloomington, IL United States  
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.

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  0 of 0 people found the following review helpful:
 
5 of 5 October 1, 2019
Reviewer: Michael Middlebrooks from Maceo, KY United States  
Good selection of products.  Competitive pricing. Fast delivery.

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  0 of 0 people found the following review helpful:
 
5 of 5 #1 May 12, 2019
Reviewer: Anonymous Person from NJ United States  
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.

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