Description

  • 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).
  • Imported from USA.
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.
Reviews

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



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