--- product_id: 37466766 title: "The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)" price: "₨1316" currency: SCR in_stock: true reviews_count: 8 url: https://www.desertcart.sc/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus store_origin: SC region: Seychelles --- # Fast acidification in 2-4 days Precise 25g per 100kg dosing Freeze-dried for long shelf life The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) **Price:** ₨1316 **Availability:** ✅ In Stock ## Summary > 🥩 Elevate your charcuterie game with science-backed sour perfection! ## Quick Answers - **What is this?** The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - **How much does it cost?** ₨1316 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Precision Dosing:** Easy-to-follow 25g per 100kg ratio ensures perfect batch results every time. - • **Temperature Tuned:** Designed for ideal fermentation at 70-90°F, unlocking authentic northern European flavors. - • **Freeze-Stored Freshness:** Freeze-dried culture guarantees peak potency and longevity when stored below 2°F. - • **Rapid Flavor Activation:** Achieve a robust, sour tang in your salamis within days, not weeks. - • **Optimized Bacterial Blend:** Expertly combined Lactobacillus sakei and Staphylococcus carnosus for consistent fermentation. ## Overview The Sausage Maker - Bactoferm F-RM-52 is a premium freeze-dried starter culture blending Lactobacillus sakei and Staphylococcus carnosus. It accelerates lactic acid buildup to deliver authentic, medium-diameter salamis and dry fermented sausages with a distinct sour flavor. Designed for fermentation at 70-90°F, it achieves a pH drop below 5.0 in about four days. Packaged in 25g portions for 100kg meat batches, it requires freezer storage below 2°F and is intended exclusively for food fermentation within North America. ## 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) For Food Making Use Only. Not Intended for Medicinal Purposes. Review: Perfect - Always perfect Review: Viable is lo I se and granular - Let's make some sausage. As indicated keep frozen. If it's loose and granular it's still very active even after the expiration date, I've had some in my freezer for over year and all good. DO NOT USE if it's clumpy. As always measure correctly and make sure to mix into the meat throughly 1-2 minutes. ## Features - Boosts lactic acid buildup during fermentation to give your medium-diameter salamis and other dry, fermented sausages a distinct, robust, and somewhat sour flavor - Blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation - Usage: 25g for 100kg (220lbs) - Instructions for making 10lb. increments included - Storage: freezer (<2°F) ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B01MY0XNRM | | Best Sellers Rank | #1,075,169 in Home & Kitchen ( See Top 100 in Home & Kitchen ) | | Customer Reviews | 4.7 4.7 out of 5 stars (190) | | Item Weight | 3.2 ounces | | Manufacturer | CHR Hanson | | UPC | 015913422955 | | Units | 3520 Ounce | ## Images ![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 1](https://m.media-amazon.com/images/I/61-QY8Js1sL.jpg) ![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 2](https://m.media-amazon.com/images/I/61AlZdJ0O4L.jpg) ![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 3](https://m.media-amazon.com/images/I/516w4qEHGCL.jpg) ## Questions & Answers **Q: What are the instructions for making 10lb increments?** A: The package says for every 10lbs of meat use 1/2 tsp of bactoferm. **Q: Is this what you put on the outside of the casing to promote good bacteria?** A: No it is not- this is to produce lactic acid in fermentation and is mixed in the meat. **Q: Do you apply this outside the casing after 2 days?** A: No **Q: When i got the package, the powder was clumped together. Is it alive still? should I use it or toss it?** A: I've never received crumble product, mine was always powder. But when I leave it in the freezer for a while it will get a little crumble but it works just fine. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Perfect *by E***T on April 17, 2026* Always perfect ### ⭐⭐⭐⭐⭐ Viable is lo I se and granular *by A***. on July 23, 2025* Let's make some sausage. As indicated keep frozen. If it's loose and granular it's still very active even after the expiration date, I've had some in my freezer for over year and all good. DO NOT USE if it's clumpy. As always measure correctly and make sure to mix into the meat throughly 1-2 minutes. ### ⭐⭐⭐⭐⭐ The Sausage Maker - Bactoferm F-RM-52 *by J***. on December 7, 2025* He utilizado este Starter, teniendo excelentes resultados. En esta oportunidad el envío fue más rápido. ## Frequently Bought Together - The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1 - The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sc/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus](https://www.desertcart.sc/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus) --- *Product available on Desertcart Seychelles* *Store origin: SC* *Last updated: 2026-08-28*