--- product_id: 37466766 title: "The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)" brand: "the sausage maker" price: "AR$153070" currency: ARS in_stock: true url: https://www.desertcart.com.ar/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus store_origin: AR region: Argentina --- # Fast acidification in 2-4 days Precise 25g per 100kg dosing Freeze-dried for long shelf life The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) **Brand:** the sausage maker **Price:** AR$153070 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your charcuterie game with science-backed fermentation mastery! ## Quick Answers - **What is this?** The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) by the sausage maker - **How much does it cost?** AR$153070 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.ar](https://www.desertcart.com.ar/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus) ## Best For - the sausage maker enthusiasts ## Why This Product - Trusted the sausage maker brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Precision Dosing:** Exact 25g per 100kg ensures consistent, professional results - • **Dual-Strain Power:** Blends Lactobacillus sakei & Staphylococcus carnosus for perfect fermentation - • **Rapid Flavor Activation:** Achieve robust, sour salami flavor in under a week - • **Freezer-Stored Freshness:** Freeze-dried culture maintains potency when stored below 2°F - • **Optimized for Medium-Diameter Sausages:** Tailored for authentic northern European style dry sausages ## Overview The Sausage Maker - Bactoferm F-RM-52 is a freeze-dried starter culture combining Lactobacillus sakei and Staphylococcus carnosus designed for medium-diameter dry fermented sausages. It accelerates lactic acid buildup, lowering pH below 5.0 in about 4 days at 90°F, delivering a distinct, robust sour flavor typical of northern European salamis. Packaged in 25g doses for 100kg meat batches, it requires freezer storage below 2°F and is intended exclusively for food fermentation use within North America. ## Description PLEASE NOTE: Due to freezer storage requirements, this product cannot be shipped outside North America. This product is intended only for use with meat products and is not intended to treat, cure or prevent disease. Many types of medium-diameter salamis and other dry, fermented sausages, especially those traditionally made in northern Europe, call for a distinct, somewhat sour flavor. This robust flavor is caused by a boost in lactic acid, a reaction that occurs when certain types of bacteria are introduced to the sausage during fermentation. This freeze-dried culture blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation. Bactoferm F-RM-52 starter culture causes the meat's pH to drop to under 5.0 in about four days or under 5.4 in two days in a 90°F environment. This is a fast culture containing Lactobacillus sakei and Staphylococcus carnosus strains, targeted for fermentation temperatures of 70-90°F. Net weight: 25g (per packet) Usage: 25g for 100kg (220lbs) Instructions for making 10lb. increments included Storage: freezer (<2°F) For Food Making Use Only. Not Intended for Medicinal Purposes. ## Features - Boosts lactic acid buildup during fermentation to give your medium-diameter salamis and other dry, fermented sausages a distinct, robust, and somewhat sour flavor - Blends Bactoferm lactobacillus and staphylococcus bacteria for medium to fast acidification and food fermentation - Usage: 25g for 100kg (220lbs) - Instructions for making 10lb. increments included - Storage: freezer (<2°F) ## Technical Specifications | Specification | Value | |---------------|-------| | Asin | B01MY0XNRM | | Item Weight | 3.2 ounces | | Manufacturer | CHR Hanson | | Units | 3520 Ounce | | Upc | 015913422955 | ## Images ![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 1](https://m.media-amazon.com/images/I/61-QY8Js1sL.jpg) ![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 2](https://m.media-amazon.com/images/I/61AlZdJ0O4L.jpg) ![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 3](https://m.media-amazon.com/images/I/516w4qEHGCL.jpg) ## Questions & Answers **Q: What are the instructions for making 10lb increments?** A: The package says for every 10lbs of meat use 1/2 tsp of bactoferm. **Q: Is this what you put on the outside of the casing to promote good bacteria?** A: No it is not- this is to produce lactic acid in fermentation and is mixed in the meat. **Q: Do you apply this outside the casing after 2 days?** A: No **Q: When i got the package, the powder was clumped together. Is it alive still? should I use it or toss it?** A: I've never received crumble product, mine was always powder. But when I leave it in the freezer for a while it will get a little crumble but it works just fine. ## Frequently Bought Together - The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1 - The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.com.ar/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus](https://www.desertcart.com.ar/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus) --- *Product available on Desertcart Argentina* *Store origin: AR* *Last updated: 2026-09-16*