The Sausage Maker - Bactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus)

I was concerned that it might be inert due to the shipping, but it works just fine. Salami land here I come!

I have only made 1 batch of summer sausage using this. I was very leery about leaving raw meat in 80 degree temps for 24 hours before smoking it. But, it worked and the sausage turned out delicious.

Wonderful assortment of chemicals for making sausages at home. Fast shipping and easy to use. Be very careful with using the right amount. Do your research!

Great product!

Just what I needed

I'm new to sausage making and even newer at fermented sausage making. I've used this culture 3 times now, twice for a summer sausage recipe I'm working on and once for a commercial pepperoni mix (with the addition of some dextrose). At 80-100 degrees I've had no problem getting my PH down below 5.2 in 24 hours and even down to 4.6 for the summer sausage with a healthy sugar content. I love the tanginess and wonderful aromatics it brings and look forward to trying it for other recipes.

Easy to use and did a great job.

Works perfect. Add excellent taste to the sausages.

Works as advertised.

Bactéries morte