Tsm Curing Culture Bactoferm F-Rm-52 , Model# 19008

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Tsm Curing Culture Bactoferm F-Rm-52 , Model# 19008
Item Code:TSM-19008-MPP6
Compare At:$41.26
Winter Sale:$23.99
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Overview of Tsm Curing Culture Bactoferm F-Rm-52 , Model# 19008

Manufacturer #:  19008


You’re viewing our Sausage Maker curing culture Bactoferm F-RM-52 (Lactobacillus Sakei and Staphylococcus Carnosus). For medium to fast acidification. This culture causes the meat's pH to drop to under 5.0 in about 4 days. Great for medium sized salamis. Fast culture targeted for fermentation temperatures 70° F – 90° F in incubation phase.

Net Weight: 25g (per packet)

Usage: 25g for 100kg (220 lbs)

Instructions on making 10 lb. increments included.

Storage: In Freezer (<2°F)

Freeze Dried Culture

We HIGHLY Recommend reading and understanding the Art of Making Fermented Sausage book before attempting to Dry-Cure Meats if you are unsure about any of the complexities involved.

Summary: For medium-fast acidification. Due to the short fermentation, final product may have a mild sourly flavor. Bactoferm F-RM-52 culture causes the meat's pH to drop to under 5.0 in about 4 days.

Great for products like salami or products with diameters from >1”- 3”. Fast culture targeted for fermentation temperatures 70° F – 90° F. Both L. sakei and S. carnosus have optimal growth at 86°F, they will grow best around this temperature. They metabolize Dextrose and Fructose which create lactic acid (do not use Sugar). S. carnosus is a curing/flavoring bacteria that needs time to be effective. Typically this culture is for products that take around 1 month to fully complete (includes drying).

Use: After seasonings and spices have been effectively mixed into minced meat the culture is introduced and also thoroughly mixed. For every 10 lbs. of meat: dilute 1/2 tsp. of culture in 1/2 cup distilled water (or chlorine free tap water). Let sit for 15-20 minutes for bacteria to “wake-up” then pour over mixed meat and re-mix thoroughly. Make sure meat stays cold through mixing process. Use InstaCure#1 or #1 and #2 mixed with this culture.

Storage: When not in use keep culture sealed and frozen. Shelf life of frozen cultures is 6 months, while unfrozen cultures will last a matter of weeks.

Please contact us with any questions you may have about our products. Scroll down to view our Sausage Maker curing culture Bactoferm F-RM-52.




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