---
product_id: 728875518
title: "The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)"
brand: "the sausage maker"
price: "A$83"
currency: AUD
in_stock: false
reviews_count: 5
url: https://www.desertcart.com.au/products/728875518-the-sausage-maker-bactoferm-f-rm-52-lactobacillus-sakei-staphylococcus
store_origin: AU
region: Australia
---

# 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:** A$83
**Availability:** ❌ Out of Stock

## Summary

> 🥩 Elevate your charcuterie game with science-backed sour perfection!

## 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?** A$83 with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/728875518-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:** Easy 25g per 100kg ratio ensures consistent, professional results every batch.
- • **Dual-Strain Power Blend:** Harnesses Lactobacillus sakei and Staphylococcus carnosus for perfect fermentation balance.
- • **Freezer-Stored Freshness:** Freeze-dried culture maintains peak potency—store below 2°F for ultimate longevity.
- • **Rapid Flavor Development:** Achieve a robust, sour tang in your salamis within days, not weeks.
- • **Optimized Fermentation Range:** Designed for 70-90°F to maximize flavor and safety in medium-diameter sausages.

## Overview

The Sausage Maker Bactoferm F-RM-52 is a premium freeze-dried starter culture combining Lactobacillus sakei and Staphylococcus carnosus. It accelerates lactic acid buildup to deliver a distinct sour flavor in medium-diameter dry sausages, achieving pH drops below 5.0 in as little as four days at 90°F. Packaged in 25g doses for 100kg meat batches, it requires freezer storage below 2°F and is ideal for professional and artisanal sausage 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: 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 |
|---------------|-------|
| Item Weight | 90.72 g |
| Units | 99790.3214 Grams |
| Brand | The Sausage Maker |
| Manufacturer | CHR Hanson |

## 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

### ⭐⭐⭐⭐⭐ Review
*by A***. on 23 July 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 7 December 2025*

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

### ⭐⭐⭐⭐⭐ Review
*by L***Z on 31 August 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)
- 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.

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-03-10*