Bactoferm F-RM-52

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Read 103 Reviews Write a Review

$24.35

Lactobacillus sakei and Staphylococcus carnosus

SKU: 11-1310 Categories: ,

Description

Bactoferm F-RM-52 has a robust flavor that is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation. 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 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.

  • Usage: 25g for 100kg (220lbs.)
  • Instructions for making 10lb. increments included
  • Freeze dried culture, store in the freezer (<2°F)
  • Net weight: 25g (per packet)

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

Additional information

Weight 0.15 lbs
Dimensions 5.25 × 4.5 × 0.125 in

103 reviews for Bactoferm F-RM-52

  1. Ben Randow (verified owner) –

    It would be great to offer a price reduction for multiple units purchased

  2. Robert (verified owner) –

    I always rely on Sausage maker for my starter cultures.

  3. Anonymous (verified owner) –

    Back for more! Perfect qty. for the home sausage maker.

  4. David Bilotti (verified owner) –

    have not yet used

  5. VINCE BACCARI (verified owner) –

    quick, easy & accurate delivery date. Great website.

  6. John WEBSTER (verified owner) –

    Better be safe than sorry and use this for your dry sausage needs.

  7. Zac Jackson (verified owner) –

    Yay!

  8. Peter H. (verified owner) –

    Great stuff we all know and use. Shipped fast too.

  9. Bob in CA (verified owner) –

    I have used Bactoferm F-RM-52 in the past, and expect to have excellent results again.

  10. Anonymous (verified owner) –

    I bought this for my brother to treat his chronic sinusitis after reading about it on a blog called lacto-bacto

  11. Dave Johnson (verified owner) –

    product looked good

  12. Rosemary Armenta (verified owner) –

    We are boar hunters and often bag hundreds of pounds of meat. What to do? Salami! Sausagemaker had everything we needed, grinder, stuffer, casings, and of course Bactoferm for a completely satisfying Italian style wild boar salami. Now, we cant make it fast enough. Everybody wants a stick. Good Job guys, and shipping is reasonable considering I am way out here in California.

  13. Marie Mathews (verified owner) –

    Rec’d quickly and as expected

  14. James Baity (verified owner) –

    good, fast

  15. Monika Clark (verified owner) –

    Fast service, great product

  16. James Kershaw (verified owner) –

    Great starter culture makes a wonderful dry salami

    Sausage Maker shipped fast and fresh

  17. Neil Nederfield (verified owner) –

    I use this starter culture for making my homemade salamis. Since switching to it several years ago, I’ve never hard a bad batch since switching

  18. Scott Nedved (verified owner) –

    The product is great the only problem I have is charging $20.50 to ship the F-RM-52 and the Mold 600 when the 2-only weigh 50 grams!

  19. Anonymous (verified owner) –

    The Bactoferm I ordered has arrived on time. I will certainly do more business with The Sausage Maker in the future.

  20. Troy Nelson (verified owner) –

    Everything was as advertised. Which is exactly what I wanted. All expectations were met. I’m a very satisfied customer.

  21. Lawrence Motzel (verified owner) –

    Product came quick and was packed well.

  22. Alan Smith (verified owner) –

    Order came very quickly and worked well.

  23. Bogdan Manole (verified owner) –

    Very fast shipment, excellent quality.

  24. Paulie Spice Inc (verified owner) –

    Worked as listed.

  25. Robert Rosenwald (verified owner) –

    Good apeed of delivery, good product.

  26. Anonymous (verified owner) –

    Works for my rhinitis. Fast shipping.

  27. Benjamin Forbes (verified owner) –

    Standard

  28. Mark Streuli (verified owner) –

    I’ve now made multiple orders and the quality, customer service and timely shipping has been tops!

    Thank you-

    Mark

  29. Dan Bohlman (verified owner) –

    I use a small amount of this product via nasal irrigation after a sinus infection and antibiotic usage.

  30. Douglas Lovett (verified owner) –

    Awesome

  31. Joseph Kennedy (verified owner) –

    I initially feared that the warm transit might have damaged this culture, since the package says to keep it frozen, but it was definitely alive. This is a good way to get L.sakei and it works as well as I had read.

  32. Daniel Perkins (verified owner) –

    Customer Service has been really helpful. Initial delievery of package was stolen and they sent a replacement for free!

  33. mark dennis (verified owner) –

    Very, very quick turn around on cultures.

  34. Walter Genito (verified owner) –

    I HAVE NOT USED IT YET BUT THIS IS WHAT ONE OF MY RECIPE BOOKES CALLS FOR

  35. Gary Parisi (verified owner) –

  36. William Wolfe (verified owner) –

    Fast shipping, reasonable price, I’ll be back!

  37. Chris Casas (verified owner) –

  38. Peter D Graham (verified owner) –

  39. Anonymous (verified owner) –

    Plus, excellent customer service.

  40. Mark (verified owner) –

    I have a batch of salami going right now. Too soon to tell to comment on flavor.

  41. Evan Salim (verified owner) –

  42. Tony Brunod (verified owner) –

    Worked great. Easy to use not complicated

  43. Kathryn Mohror (verified owner) –

  44. Juan Garcia (verified owner) –

    I’ve been getting most of my sausage making supplies from SM for almost 10 years. Have never been dissatisfied with their products.

  45. Dustin Crume (verified owner) –

    Shipped in a decent time

  46. christopher derrick (verified owner) –

    As advertised

  47. Anonymous (verified owner) –

    Culture works as intended.

  48. Frank Sstancak (verified owner) –

    does the job

  49. Mark G (verified owner) –

    Not much to say about a foil package of bacteria except it came exactly as they described. Great.

  50. Wendy Harding (verified owner) –

    Still have not received.

  51. Jorge9256 (verified owner) –

    Adding this culture was my first attempt at fermented sausage. The outcome was perfection.

    The order was prompt as usual. As always, you guys have those hard to find items for my sausage making hobby.

  52. Gary (verified owner) –

    Worked very well on my salami made with pork shoulder.

  53. Sargent Gregory (verified owner) –

    Came sealed nicely with easy instructions. Using on Sopersatta now!

  54. Gregg Cappon (verified owner) –

  55. Frank Martorelli (verified owner) –

    Works fine it works fine thank you

  56. Daniel Zimmerman (verified owner) –

    Hello, I think the product is fine, but the line for the expiration date is completely missing. I used some on December 30 and immediately put it back in the freezer. How long will the remainder be good for? Dan

  57. Philip Evans (verified owner) –

  58. Michael Goodson (verified owner) –

    I thought I would wait to review until I tried it. I used it to make Spanish chorizo (a dry cured fermented sausage). It came out great.

  59. Mary Christy Mattis (verified owner) –

  60. Anonymous (verified owner) –

    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.

  61. Michael Middlebrooks (verified owner) –

    Good selection of products. Competitive pricing. Fast delivery.

  62. James J. Pancrazio (verified owner) –

    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.

  63. Greg Galardy (verified owner) –

    I’ve been using this product for years, and it always produces a delicious, firm salami. I use it for beef, pork or lamb.

  64. David Singer (verified owner) –

  65. Anonymous (verified owner) –

    Just what i needed. Thanks SAUSAGE MAKER.

  66. Gery Bargen (verified owner) –

    I use this product for all of my salami style sausages. Always have great results in using with protein lined casings.

  67. Syd Bailey (verified owner) –

    I love ordering form them as everything always comes quickly and as described

  68. Dan Holtgrave (verified owner) –

  69. John Caviggia (verified owner) –

  70. Mark DelVecchio (verified owner) –

  71. Kyle McCormick (verified owner) –

    Real deal, here.

  72. John Pollack (verified owner) –

  73. Anonymous (verified owner) –

  74. Elizabeth Pratt (verified owner) –

  75. Matt Strain (verified owner) –

    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.

  76. Eric Bartel (verified owner) –

  77. stewart sykes (verified owner) –

  78. Carl Hassler (verified owner) –

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

  79. David Fulkerson (verified owner) –

  80. Ronald Staley (verified owner) –

    All was great

  81. 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…..

  82. michael wilson (verified owner) –

  83. Bryan Hess (verified owner) –

    This is a must have for classic Lebanon Bologna

  84. 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.

  85. Mark Yaklin (verified owner) –

    Fast delivery, love this place

  86. 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

  87. 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!

  88. 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.

  89. Ed Morrison (verified owner) –

  90. jay pavlisko (verified owner) –

  91. Terry Johnson (verified owner) –

  92. Antonio Olivera (verified owner) –

    Great product.

  93. Robert (verified owner) –

  94. Lisaanne Trudinger-Smith (verified owner) –

    This product is supposed to be kept at -14degrees Celsius but it arrived fairly warm, I assume that it is still safe to use because it would be crazy if it was shipped in a way that would render it ineffective and I cannot vouch for its effectiveness because my sausage is not yet done curing but I hope it’s good.

  95. Richard Bossarelli (verified owner) –

    A great product and very fast shipping, Just what I like thank you very much.

  96. Jon Holz (verified owner) –

  97. Anonymous (verified owner) –

  98. Anonymous (verified owner) –

  99. Michael Levin (verified owner) –

    I ordered some Bactoferm, Pink salt, and dextrose and it all arrived quickly and was just what I needed. Thanks!!

  100. Teri Ahrens (verified owner) –

  101. Nebojsa Trajkovic (verified owner) –

  102. Christopher Meenan (verified owner) –

    Love you guys!

  103. Jason Paes (verified owner) –

    Everything you need in an easy to navigate site, I’ve made several purchases and always been pleased with the products, shipping and customer service. Thanks and keep up the good work.

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Questions and answers of the customers

    After this product is sent via mail, is it still OK to use?
  1. 0 votes
    Q After this product is sent via mail, is it still OK to use? answer now
    A

    Freeze-dried cultures are shipped either under ambient conditions, or under

    refrigerated/frozen conditions. Shipping under ambient temperatures will not reduce

    performance below the specified activity. However, the culture should not be subjected to

    temperatures above 30ºC (86°F) for more than 10 days, as this may compromise product

    quality. Freeze-dried meat cultures are relatively stable at temperatures below 30ºC (86°F)

    because of their low water activity

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