---
product_id: 37466766
title: "Bactoferm F-RM-52 Starter Culture - Treats 220 lbs Meat"
price: "$84.19"
currency: USD
in_stock: true
url: https://www.desertcart.us/products/37466766-bactoferm-f-rm-52-starter-culture-treats-220-lbs-meat
store_origin: US
region: United States of America
---

# Fast acidification 72-90°F Enhances flavor & color Treats up to 220 lbs meat Bactoferm F-RM-52 Starter Culture - Treats 220 lbs Meat

**Price:** $84.19
**Availability:** ✅ In Stock

## Summary

> 🥩 Elevate your sausage game with science-backed flavor and color mastery!

## Quick Answers

- **What is this?** Bactoferm F-RM-52 Starter Culture - Treats 220 lbs Meat
- **How much does it cost?** $84.19 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/37466766-bactoferm-f-rm-52-starter-culture-treats-220-lbs-meat)

## Best For

- Customers looking for quality international products

## Why This Product

- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Versatile Tradition Keeper:** Ideal for authentic Northern European and Mediterranean dry sausages—think German Mettwurst to pepperoni perfection.
- • **Batch-Ready Bulk Efficiency:** One 25g pack expertly treats up to 220 lbs of meat mince—perfect for serious home chefs and pros alike.
- • **Flavor & Color Game-Changer:** Unlocks vibrant natural meat hues and a signature tangy profile that sets your sausages apart.
- • **Shelf-Stable & User-Friendly:** Freeze-dried with easy viability test—just a shake to confirm live bacteria ready to ferment.
- • **Rapid Fermentation Powerhouse:** Activates medium-to-fast acidification for consistent, reliable sausage curing every time.

## Overview

Bactoferm F-RM-52 is a premium freeze-dried starter culture designed for fast and consistent fermentation of up to 220 lbs of meat at 72-90°F. Blending Lactobacillus sakei and Staphylococcus carnosus, it enhances traditional Northern European and Mediterranean dry sausages by accelerating acidification, improving flavor complexity, and locking in vibrant color—all while ensuring food safety and ease of use.

## Description

Bactoferm F-RM-52 is a meat starter culture for the production of fast fermented meat products at temperatures between 72-90°F. This culture ensures a unique flavor profile, while giving an excellent color development. Recommended use is for sausage making when producing Northern European style sausages like German Mettwurst and Danish Salami, but it can also be used for Mediterranean style sausages. The culture does not ferment saccharose (sucrose) and it is therefore recommended to use glucose (dextrose) as the carbohydrate source in the mince.

## Features

- Fast-Acting Meat Starter Culture – Blends Lactobacillus sakei and Staphylococcus carnosus for medium-to-fast acidification and consistent fermentation between 72-90°F.
- Treats Up to 220 lbs of Meat – Includes a single 25g package formulated to process up to 100 kg (220lbs) of meat mince for batch dry-curing.
- Essential for Traditional Dry Sausages – Ideal for Northern European and Mediterranean style dry-cured sausages, including German Mettwurst, Danish Salami, summer sausage, and pepperoni.
- Enhances Flavor & Color Development – Promotes rapid lactic acid buildup to produce a distinct sour flavor profile while locking in vibrant, natural meat color and food safety.
- Easy Viability Testing – Arrives freeze-dried for long shelf life; simply shake the pack before use—if it sounds loose like sand, the live bacteria are alive and ready to ferment.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Asin | B01MY0XNRM |
| Item Weight | 3.2 ounces |
| Manufacturer | CHR Hanson |
| Units | 3520 Ounce |
| Upc | 015913422955 |

## Images

![Bactoferm F-RM-52 Starter Culture - Treats 220 lbs Meat - Image 1](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.

## 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 United States of America*
*Store origin: US*
*Last updated: 2026-09-21*