The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)
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The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)

4.7/5
Product ID: 37466766
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🧪Lactic acid boost
❄️Freezer storage
🌡️Medium-fast fermentation

Description

🌭 Unleash Your Inner Charcuterie Artist!

  • PRECISION FERMENTATION - Achieve medium to fast acidification for perfect results.
  • PERFECT FOR ENTHUSIASTS - Ideal for home chefs and artisanal sausage makers alike.
  • ELEVATE YOUR FLAVOR GAME - Transform your salamis with a robust, tangy twist!
  • OPTIMAL STORAGE SOLUTION - Keep your cultures fresh and effective in the freezer.
  • USER FRIENDLY INSTRUCTIONS - Craft 10lb batches effortlessly with included guidelines.

The Sausage Maker Bactoferm F-RM-52 is a specialized fermentation culture designed to enhance the flavor profile of medium-diameter salamis and dry sausages. By combining Lactobacillus sakei and Staphylococcus carnosus, it promotes lactic acid buildup for a distinct, robust, and slightly sour taste. Each 25g packet is effective for fermenting up to 100kg (220lbs) of meat, with easy-to-follow instructions for 10lb increments. Store in the freezer for optimal freshness.

Have a Question? See What Others Asked

What are the instructions for making 10lb increments?
Is this what you put on the outside of the casing to promote good bacteria?
Do you apply this outside the casing after 2 days?
When i got the package, the powder was clumped together. Is it alive still? should I use it or toss it?

Reviews

4.7

All from verified purchases

L**Z

Like the other reviewer said

UPDATE: If you are using this for SINUSITIS, there is now a brand called NASOBIOTEX that sells pure L. Sakei. It works!Like the other reviewer said, after multiple sinus surgeries (years of meds which I now don't take), and trying everything under the sun, this stuff works! Life is much easier. This is a food grade product. I believe the only reason there is a warning is because manganese is a reactive metal. But now that there is NASOBIOTEX available, I will buy that instead.

B**L

Starter culture for sausage

Fermented sausage to ph 5.1 over 24h at 82 F.

T**Y

Salami greatness achieved

A very forgiving culture to work with, and promotes a nice sharp flavor. I use this for my " lebanon bologna" a culture cured salami that i heavily smoke. Very good taste. 4 days in a homemade chamber at 84°f with high humidity does the trick. Don't forget dextrose to feed the culture.

A**F

Fast delivery and quality of product

Used it to make sausage

T**O

Great Culture

Love the flavor profile of this culture - one of my favorites . Highly recommend for Tuscan style or Soppresatta style salami .

P**K

just right

I've used Bactoferm F-RM-52 for slalami making at home and I'm still here to talk about it. So it's great. Sausage Maker was quick and helpful in its delivery.

A**R

Works

Arrived quick and not damaged

K**D

Very good product if you make salamis its a must to have

This is a very good product if you make salamis it’s a must thing to have

Common Questions

Trustpilot

TrustScore 4.5 | 7,300+ reviews

Suresh K.

Very impressed with the quality and fast delivery. Will shop here again.

4 days ago

Ayesha M.

The product exactly matches the description. Very satisfied with my purchase.

5 days ago

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TrustScore 4.5 | 7,300+ reviews

Meera L.

Smooth transaction and product arrived in perfect condition.

3 weeks ago

Fatima A.

Best international shipping I've ever tried. Worth every penny!

3 days ago

The Sausage Maker Bactoferm F Rm 52 Lactobacillus Sakei Staphylococcus | Desertcart Seychelles