The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)

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.

Fermented sausage to ph 5.1 over 24h at 82 F.

A very forgiving culture to work with, and promotes a nice sharp flavor. I use this for my " lebanon bologna" a culture cured salami that i heavily smoke. Very good taste. 4 days in a homemade chamber at 84°f with high humidity does the trick. Don't forget dextrose to feed the culture.

Used it to make sausage

This is a very good product if you make salamis it’s a must thing to have

Love the flavor profile of this culture - one of my favorites . Highly recommend for Tuscan style or Soppresatta style salami .

Arrived quick and not damaged

I've used Bactoferm F-RM-52 for slalami making at home and I'm still here to talk about it. So it's great. Sausage Maker was quick and helpful in its delivery.