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.
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).
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.
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.