Sausage Maker Curing Culture Bactoferm F-RM-52 (Lactobacillus Sakei & Staphylococcus Carnosus), 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.