The Sausage MakerBactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus)

Great product!

I have only made 1 batch of summer sausage using this. I was very leery about leaving raw meat in 80 degree temps for 24 hours before smoking it. But, it worked and the sausage turned out delicious.

I was concerned that it might be inert due to the shipping, but it works just fine. Salami land here I come!

I'm new to sausage making and even newer at fermented sausage making. I've used this culture 3 times now, twice for a summer sausage recipe I'm working on and once for a commercial pepperoni mix (with the addition of some dextrose). At 80-100 degrees I've had no problem getting my PH down below 5.2 in 24 hours and even down to 4.6 for the summer sausage with a healthy sugar content. I love the tanginess and wonderful aromatics it brings and look forward to trying it for other recipes.

Just what I needed

Easy to use and did a great job.

Works perfect. Add excellent taste to the sausages.

I used this culture when making Lebanon Bologna. As with any other culture, make sure you rehydrate the culture in distilled water for best results, at least 1/2 hour before use. This allows the culture to ‘wake up”. I repack the culture in a vacuum bag and store in the freezer for future use.