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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.

Place Bactoferm in the Freezer Immediately Upon Delivery

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.

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.

Net weight: 25g (per packet)

Usage: 25g for 100kg (220lbs)

Instructions for making 10lb. increments included

Storage: freezer (<2°F)

Using F-RM-52

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Average Rating: Average Rating: 5 of 5 5 of 5 Total Reviews: 77 Write a review »

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5 of 5 October 5, 2020
Reviewer: David Fulkerson from Ann Arbor, MI United States  


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5 of 5 September 12, 2020
Reviewer: stewart sykes from Schertz, TX United States  


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5 of 5 August 14, 2020
Reviewer: Eric Bartel from Geneva, IL United States  


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5 of 5 Bactoferm June 8, 2020
Reviewer: Matt Strain from Durham, NC United States  
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.

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  0 of 0 people found the following review helpful:
 
5 of 5 May 25, 2020
Reviewer: Anonymous Person  


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