---
product_id: 40830018
title: "The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)"
brand: "the sausage maker"
price: "€ 91.97"
currency: EUR
in_stock: true
category: "The Sausage Maker"
url: https://www.desertcart.pt/products/40830018-the-sausage-maker-bactoferm-lhp-dry-pediococcus-acidilactici-and-pediococcus
store_origin: PT
region: Portugal
---

# Perfect for thin meats like pepperoni pH drops <5.0 in 2 days Optimal fermentation at 80°F-100°F The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)

**Brand:** the sausage maker
**Price:** € 91.97
**Availability:** ✅ In Stock

## Summary

> 🔥 Fast-track your flavor game with precision fermentation! 🌡️

## Quick Answers

- **What is this?** The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus) by the sausage maker
- **How much does it cost?** € 91.97 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.pt](https://www.desertcart.pt/products/40830018-the-sausage-maker-bactoferm-lhp-dry-pediococcus-acidilactici-and-pediococcus)

## 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 Usage Guide:** Includes clear instructions for 10 lb increments, ensuring perfect batch control every time.
- • **Freeze-Dried Freshness:** Stored frozen to maintain peak culture potency, guaranteeing reliable fermentation.
- • **Tailored for Thin Cuts:** Engineered specifically to enhance thin sausages like pepperoni with consistent results.
- • **Optimized Fermentation Range:** Designed to perform best between 80°F and 100°F, accelerating your curing process.
- • **Rapid Acidification Powerhouse:** Achieve a tangy pH under 5.0 in just 48 hours for bold flavor.

## Overview

The Sausage Maker Bactoferm LHP Dry is a freeze-dried starter culture blend of Pediococcus Acidilactici and Pediococcus Pentosaceus, engineered for rapid acidification in meat products. Ideal for thin sausages like pepperoni, it lowers pH below 5.0 within 2 days at fermentation temperatures of 80°F-100°F, enabling sour flavor development in under 3 weeks. Packaged in 42g increments with detailed usage instructions, it ensures consistent, professional-grade curing results for North American meat processors.

## Description

Due to the limited shelf life outside of a freezer, we can not ship this outside of North America. For fast acidification. If a pronounced sourly flavor is desired, this Culture is for you. This culture causes the meat's pH to drop to under 5.0 in 2 days. Great for thin products like pepperoni. Extra-Fast culture targeted for fermentation temperatures 80°F-100°F (drying is done at lower temps.) Typically, the use of this culture is for products needing about 3 weeks or less to complete. Net Weight: 42g (per packet) Usage: 42g for 225kg(500 lbs) Instructions for making 10 lb. increments included. Storage: In Freezer (<2°F) Freeze Dried Culture. For For Use Only. Not Intended For Medicinal Purposes.

## Features

- For fast acidification (typically used for products needing about 3 weeks or less to complete)
- Creates a pronounced, sour flavor in your meat
- Great for thin products like pepperoni
- Usage: 42g for 225kg(500 lbs)
- Instructions for making 10 lb. increments included

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01MY0XRUZ |
| ASIN  | B01MY0XRUZ |
| Best Sellers Rank | #252,571 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #2,962 in Meat Seasonings |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Customer Reviews | 4.9 4.9 out of 5 stars (19) |
| Date First Available  | December 21, 2016 |
| Flavor | Sausage |
| Item Dimensions | 5.25 x 4.5 x 0.12 inches |
| Item Form | Powder |
| Item Weight | 3.2 ounces |
| Manufacturer | CHR Hanson |
| Manufacturer  | CHR Hanson |
| Number of Items | 1 |
| Product Dimensions  | 5.25 x 4.5 x 0.12 inches; 3.2 ounces |
| Recommended Uses For Product | meat processing |
| Specific Uses For Product | meat processing |
| UPC | 015913422993 |
| Unit Count | 1.5 Ounce |

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Sausage
- **Item Form:** Powder
- **Item Weight:** 3.2 ounces
- **Item dimensions L x W x H:** 5.25 x 4.5 x 0.12 inches
- **Number of Items:** 1
- **Package Information:** Bag
- **Specific Uses For Product:** meat processing
- **UPC:** 015913422993
- **Unit Count:** 1.5 Ounce

## Images

![The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus) - Image 1](https://m.media-amazon.com/images/I/61KrtZHeZCL.jpg)

## Questions & Answers

**Q: How much is in the package, the description says 1lbs shipping weight, but I don’t see how much is actually in the bag itself.**
A: 42g

## Frequently Bought Together

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

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*Product available on Desertcart Portugal*
*Store origin: PT*
*Last updated: 2026-09-16*