Bactoferm™ F-RM-52 is a freeze-dried culture well suited for all fermented sausages where a relatively fast acidification is desired. The culture is recommended for the production of traditional North European types of fermented, dry sausages with a sourly flavor note.
Each 25-gram packet of Bactoferm™ F-RM-52 will do 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture.
Note: Cultures must be stored in freezer and has a shelf life of 14 days unrefrigerated and 6 months frozen.
For more information, see:
About Meat Starter Culture Bactoferm™ F-RM-52
Meat Binders