---
product_id: 37466766
title: "The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)"
brand: "the sausage maker"
price: "295 Lei"
currency: RON
in_stock: true
reviews_count: 8
category: "The Sausage Maker"
url: https://www.desertcart.ro/products/37466766-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus
store_origin: RO
region: Romania
---

# Fast acidification in 2-4 days Precise 25g per 100kg dosing Freeze-dried, long shelf life The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)

**Brand:** the sausage maker
**Price:** 295 Lei
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your charcuterie game with science-backed sausage 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?** 295 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/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

- • **Freeze-Dried Freshness:** Store safely at <2°F to maintain peak bacterial viability and flavor punch.
- • **Rapid Flavor Activation:** Achieve a robust, tangy salami flavor in just days with fast-acting bacterial cultures.
- • **Pro-Level Fermentation Control:** Optimized for 70-90°F environments, delivering reliable pH drop under 5.0 for food safety and flavor.
- • **Precision Dosing for Consistency:** Exact 25g per 100kg ratio ensures perfect fermentation every batch—no guesswork.
- • **Authentic Northern European Taste:** Recreate traditional medium-diameter salamis with a distinct sour profile that stands out.

## Overview

The Sausage Maker - Bactoferm F-RM-52 is a premium freeze-dried starter culture blending Lactobacillus sakei and Staphylococcus carnosus designed for medium-diameter dry fermented sausages. It accelerates lactic acid buildup, producing a distinct sour flavor typical of northern European salamis. With precise dosing (25g per 100kg meat) and optimized fermentation at 70-90°F, it reliably lowers pH below 5.0 within 4 days, ensuring authentic taste and food safety. Requires freezer storage and is intended solely for meat fermentation 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.

Review: Viable is lo I se and granular - Let's make some sausage. As indicated keep frozen. If it's loose and granular it's still very active even after the expiration date, I've had some in my freezer for over year and all good. DO NOT USE if it's clumpy. As always measure correctly and make sure to mix into the meat throughly 1-2 minutes.
Review: He utilizado este Starter, teniendo excelentes resultados. En esta oportunidad el envío fue más rápido.

## 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 |
| Best Sellers Rank | #354,849 in Home & Kitchen ( See Top 100 in Home & Kitchen ) |
| Customer Reviews | 4.7 4.7 out of 5 stars (184) |
| Is Discontinued By Manufacturer  | No |
| Item Weight  | 3.2 ounces |
| Manufacturer  | CHR Hanson |
| UPC  | 015913422955 |
| Units  | 3520 Ounce |

## Images

![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 1](https://m.media-amazon.com/images/I/31Phujnl4fL.jpg)
![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 2](https://m.media-amazon.com/images/I/41wNs9jBqYL.jpg)
![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 3](https://m.media-amazon.com/images/I/51+WnapzZzL.jpg)
![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 4](https://m.media-amazon.com/images/I/516w4qEHGCL.jpg)
![The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus) - Image 5](https://m.media-amazon.com/images/I/61-QY8Js1sL.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.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Viable is lo I se and granular
*by A***. on July 23, 2025*

Let's make some sausage. As indicated keep frozen. If it's loose and granular it's still very active even after the expiration date, I've had some in my freezer for over year and all good. DO NOT USE if it's clumpy. As always measure correctly and make sure to mix into the meat throughly 1-2 minutes.

### ⭐⭐⭐⭐⭐ Review
*by J***. on December 7, 2025*

He utilizado este Starter, teniendo excelentes resultados. En esta oportunidad el envío fue más rápido.

### ⭐⭐⭐⭐⭐ Like the other reviewer said
*by L***Z on August 31, 2017*

UPDATE: If you are using this for SINUSITIS, there is now a brand called NASOBIOTEX that sells pure L. Sakei. It works! Like the other reviewer said, after multiple sinus surgeries (years of meds which I now don't take), and trying everything under the sun, this stuff works! Life is much easier. This is a food grade product. I believe the only reason there is a warning is because manganese is a reactive metal. But now that there is NASOBIOTEX available, I will buy that instead.

## Frequently Bought Together

- The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)
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- The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz.

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-24*