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

Let's make some sausage. As indicated keep frozen. If it's loose and granular it's still very active even after the expiration date, I've had some in my freezer for over year and all good. DO NOT USE if it's clumpy. As always measure correctly and make sure to mix into the meat throughly 1-2 minutes.

He utilizado este Starter, teniendo excelentes resultados. En esta oportunidad el envío fue más rápido.

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.

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

Used it to make sausage

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.

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

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