---
product_id: 37466765
title: "The Sausage Maker - Bactoferm T-SPX"
brand: "the sausage maker"
price: "1513443₫"
currency: VND
in_stock: true
reviews_count: 8
category: "The Sausage Maker"
url: https://www.desertcart.vn/products/37466765-the-sausage-maker-bactoferm-t-spx
store_origin: VN
region: Vietnam
---

# Slow/mild acidification for perfect flavor 25g packet treats 440 lbs. meat Optimal fermenting at 68°F & 85% humidity The Sausage Maker - Bactoferm T-SPX

**Brand:** the sausage maker
**Price:** 1513443₫
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your charcuterie game with precision-crafted culture for legendary salami!

## Quick Answers

- **What is this?** The Sausage Maker - Bactoferm T-SPX by the sausage maker
- **How much does it cost?** 1513443₫ with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vn](https://www.desertcart.vn/products/37466765-the-sausage-maker-bactoferm-t-spx)

## Best For

- the sausage maker enthusiasts

## Why This Product

- Trusted the sausage maker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Bulk Batch Efficiency:** One 25g packet cultures up to 200kg (440 lbs.) of meat, perfect for serious charcuterie pros
- • **Freezer-Ready & Long-Lasting:** Freeze-dried culture with clear storage instructions to keep your curing game strong batch after batch
- • **Precision Fermentation Control:** Optimized for 72-hour fermentation at 68°F and 85% humidity for consistent results
- • **Extended Drying for Safety & Flavor:** Designed for products needing at least one month of drying, ensuring safety without rapid pH drop
- • **Master the Art of Southern European Salami:** Ideal culture for authentic, slow-dried salami with rich aroma and texture

## Overview

The Sausage Maker Bactoferm T-SPX is a premium freeze-dried starter culture designed for slow, mild acidification in southern European style salami. Optimized for fermentation at 68°F and 85% humidity over 72 hours, it enhances flavor, appearance, and curing efficiency. Each 25g packet treats up to 440 lbs. of meat, ideal for long drying periods of at least one month. Perfect for home and professional charcuterie enthusiasts seeking consistent, authentic results.

## Description

Due to the limited shelf life outside of a freezer, we cannot ship this item outside of North America. Place Bactoferm into the freezer immediately upon delivery. Commonly used for slow/mild acidification. Perfect salami culture for southern European styles of sausage. Enhances the aromatic flavor and appearance of fermented and/or dried sausage. Also assists in the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying (without fermentation) this culture will not provide food safety through lowering pH level, so a longer drying period is encouraged. Use for products needing at least one month's time for drying. Net Weight: 25g (per packet) Usage: 25g for 200kg (440 lbs.) Instructions for making 10 lb. increments included. Freeze Dried Culture. Storage: In Freezer (<2°F) For Food Use Only. Not Intended for Medicinal Purposes. PEDIOCOCCUS PENTOSACEUS & STAPHYLOCOCCUS XYLOSUS

Review: Reliable culture for traditional dry-cured sausages - I purchased Bactoferm T-SPX for making dry-cured sausages at home, and it worked exactly as expected. The culture is easy to use and provides consistent, reliable fermentation results. My salami developed a great flavor and proper texture, with no issues during the curing process. I also appreciate that it comes well packaged and clearly labeled, making storage and usage straightforward. Even though a small packet treats a large amount of meat, it keeps well in the freezer for future batches. Overall, this is an excellent product for anyone interested in charcuterie. It delivers dependable results and is a must-have for safe and flavorful home curing. Highly recommended!
Review: Buy it here - Good price,fast shipping, good product, what's there not to like.

## Features

- For slow/mild acidification. Perfect culture for southern European styles of salami
- Use for products needing at least one month's time for drying and do not ferment with this product over 75°F
- Optimal Fermenting conditions: 68°F at 85% relative humidity for 72 hours
- Net Weight: 25g (per packet). Usage: 25g for 200kg (440 lbs.)
- Instructions for making 10 lb. increments included

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01NALVURU |
| Best Sellers Rank | #52,483 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #24 in Sausage Stuffers |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Customer Reviews | 4.6 out of 5 stars 217 Reviews |
| Dosage Form | Powder |
| Flavor | Sausage |
| Item Dimensions | 5.25 x 4.5 x 0.12 inches |
| Item Form | Powder |
| Item Weight | 25 Grams |
| Item dimensions L x W x H | 5.25 x 4.5 x 0.12 inches |
| Manufacturer | CHR Hanson |
| Number of Items | 1 |
| Package Information | Bag |
| UPC | 015913422962 |

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Sausage
- **Item Form:** Powder
- **Item Weight:** 25 Grams
- **Item dimensions L x W x H:** 5.25 x 4.5 x 0.12 inches
- **Package Information:** Bag
- **Number of Items:** 1
- **Dosage Form:** Powder
- **UPC:** 015913422962
- **Manufacturer:** CHR Hanson

## Images

![The Sausage Maker - Bactoferm T-SPX - Image 1](https://m.media-amazon.com/images/I/516w4qEHGCL.jpg)
![The Sausage Maker - Bactoferm T-SPX - Image 2](https://m.media-amazon.com/images/I/61q7ZcJq1bL.jpg)
![The Sausage Maker - Bactoferm T-SPX - Image 3](https://m.media-amazon.com/images/I/716lGhzGAkL.jpg)

## Questions & Answers

**Q: How long can this bactoferm t-spx last at room temperature?**
A: In the freezer it has maintained its viability for 9 years, even after opening.  Just make sure it is well sealed.  I'm still curing with it successfully, with no reduction in effectiveness.
Outside the freezer, I don't know, but I'd wager it will last a lot longer than Hansen says.  Look at some dried probiotics that can last months at room temp, and contain the same two strains of bacteria.

**Q: Is this shipped with cold packs?**
A: no

**Q: I see several cultures listed ... is there a description listing the optimal uses for each strain ?**
A: Not that I know of; best to check answers as such in  Charcuterie instruction books and recipes.

**Q: How long does it last in the freezer? can you verify it's still alive?**
A: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed up when done with it.
I'm still curing with it successfully, with no noticeable reduction in effectiveness.   I know they say use within 6 mo, but I am just sharing my experience, and I have used it dozens of times in the last 9 years since I got it from Butcher Packer with no problems with fermentation.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Reliable culture for traditional dry-cured sausages
*by M***A on September 2, 2025*

I purchased Bactoferm T-SPX for making dry-cured sausages at home, and it worked exactly as expected. The culture is easy to use and provides consistent, reliable fermentation results. My salami developed a great flavor and proper texture, with no issues during the curing process. I also appreciate that it comes well packaged and clearly labeled, making storage and usage straightforward. Even though a small packet treats a large amount of meat, it keeps well in the freezer for future batches. Overall, this is an excellent product for anyone interested in charcuterie. It delivers dependable results and is a must-have for safe and flavorful home curing. Highly recommended!

### ⭐⭐⭐⭐⭐ Buy it here
*by C***S on October 26, 2023*

Good price,fast shipping, good product, what's there not to like.

### ⭐⭐⭐⭐ Great value
*by C***E on March 13, 2021*

Works as it should

## Frequently Bought Together

- The Sausage Maker - Bactoferm T-SPX
- The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz.
- 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

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*Product available on Desertcart Vietnam*
*Store origin: VN*
*Last updated: 2026-02-09*