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Sausage Maker Curing Culture Bactoferm F-RM-52 (Lactobacillus Sakei & Staphylococcus Carnosus), Model# 11-1310

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Item Code:
TSM-11-1310-MPP6
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Lactobacillus Sakei & Staphylococcus Carnosus
Designed for relatively fast acidification (for salami production)
25 grams of cUlture cures approximately 100 kilograms (220 lbs) of meat
Instructions on curing 10 pound increments included
Freeze Dried Culture
Cultures last six months frozen
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Description

Manufacturer Model #: 11-1310

T.S.M.'s Bactoferm F-RM-52 starter culture (model 11-1310, Lactobacillus Sakei & Staphylococcus Carnosus) is designed for salami production and provides acidification and food fermentation at a medium to fast rate. Many varieties of medium-diameter (of less than an inch to three inches diameter) Sausages found in Northern Europe, such as salami, feature a robust, almost sour flavor. This distinct, robust flavor is produced by boosting lactic acid production, a reaction that results when certain bacteria are added to sausage meat during fermentation. Designed for medium to fast food fermentation and acidification this starter culture is freeze-dried and blends staphylococcus and Bactoferm lactobacillus. Bactoferm F-RM-52 causes the pH of your ground meat to drop to a level under 5.0 in approximately four days (the level may reach less than 5.4 in two days if produced in an environment at 90F). When not using this product, keep cultures frozen in sealed package. The shelf life of these frozen cultures is about 6 months; unfrozen, they last a few weeks. Note: T.S.M. highly recommends reading the book "The Art of Making Fermented Sausage" before attempting any method of dry-curing meats. If you feel unsure regarding any of the complex steps involved, do more research! Product for shipment within U.S.A. only. .
Targeted for fermentation temperatures of 70-90?F
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Warranty

This product has a 1 year manufacturer warranty.
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1 Review

  • 5
    Awesome

    Posted by Ryan Junglas on Oct 22nd 2015

    It was exactly what I needed.

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