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

Description

🥩 Elevate your charcuterie game with science-backed sour perfection!

The Sausage Maker Bactoferm F-RM-52 is a premium freeze-dried starter culture combining Lactobacillus sakei and Staphylococcus carnosus. It accelerates lactic acid buildup to deliver a distinct sour flavor in medium-diameter dry sausages, achieving pH drops below 5.0 in as little as four days at 90°F. Packaged in 25g doses for 100kg meat batches, it requires freezer storage below 2°F and is ideal for professional and artisanal sausage fermentation within North America.