---
product_id: 38093386
title: "The Sausage Maker - Bactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus)"
brand: "the sausage maker"
price: "34614CFA"
currency: XOF
in_stock: true
reviews_count: 8
category: "The Sausage Maker"
url: https://www.desertcart.sn/products/38093386-the-sausage-maker-bactoferm-f-lc-pediococcus-acidilactici-lactobacillus-curvatus
store_origin: SN
region: Senegal
---

# Precise 25g per 100kg dosing Freeze-dried for max potency Dual-temp fermentation (80°F & 115°F) The Sausage Maker - Bactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus)

**Brand:** the sausage maker
**Price:** 34614CFA
**Availability:** ✅ In Stock

## Summary

> 🌟 Elevate your craft: From novice to salami savant with every packet!

## Quick Answers

- **What is this?** The Sausage Maker - Bactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus) by the sausage maker
- **How much does it cost?** 34614CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/38093386-the-sausage-maker-bactoferm-f-lc-pediococcus-acidilactici-lactobacillus-curvatus)

## 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

- • **Freeze-Dried Freshness:** Maintains peak bacterial potency with freezer storage, guaranteeing reliable results on demand.
- • **Versatile Fermentation Mastery:** Effortlessly switch between slow traditional and rapid US-style fermentation for perfect sausage every time.
- • **Proven & Patented Culture Blend:** Exclusive Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus strains for authentic flavor and safety.
- • **Precision Dosing for Consistency:** Exact 25g packet treats 100kg (220 lbs) of meat, ensuring flawless acidification batch after batch.
- • **Step-by-Step 10 lb Increment Guide:** User-friendly instructions included to scale your sausage-making with confidence and ease.

## Overview

The Sausage Maker - Bactoferm F-LC is a patented, freeze-dried bacterial culture blend designed for professional and home sausage makers. It supports both slow (80°F) and rapid (115°F) fermentation processes, delivering consistent acidification and authentic flavor. Packaged in precise 25g doses for 100kg of meat, it includes detailed instructions for small batch scaling, making it the go-to starter culture for superior sausage fermentation.

## Description

Due to the limited shelf life outside of a freezer, we cannot ship this outside of North America. A patented culture of bacterial strains. Versatile and effective culture for acidification. Can be used for slow, traditional fermentation when environment is near 80F and will also rapidly acidify in high fermentation (US Style) temperatures of near 115F. 25grams for 100 kg of meat. Net Weight: 25g (per packet) Usage: 25g for 100kg (220 lbs.) Instructions for making 10 lb. increments included. Storage: In Freezer (<2°F) Freeze Dried Culture. For Food Use Only. Not Intended for Medicinal Purposes.

Review: It worked fine - I was concerned that it might be inert due to the shipping, but it works just fine. Salami land here I come!
Review: I think it works - I have only made 1 batch of summer sausage using this. I was very leery about leaving raw meat in 80 degree temps for 24 hours before smoking it. But, it worked and the sausage turned out delicious.

## Features

- A patented culture of bacterial strains. Versatile and effective culture for acidification
- Can be used for slow, traditional fermentation when environment is near 80F and will also rapidly acidify in high fermentation (US Style) temperatures of near 115F
- Usage: 25g for 100kg (220 lbs)
- Net Weight: 25g (per packet)
- Instructions for making 10 lb. increments included

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B01N0TJZR1 |
| Best Sellers Rank | #100,743 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #58 in Sausage Stuffers |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Container Type | Bag |
| Customer Reviews | 4.5 out of 5 stars 115 Reviews |
| Flavor | Sausage |
| Item Dimensions | 5.25 x 4.5 x 0.12 inches |
| Item Form | Powder |
| Item Height | 0.12 inches |
| Item dimensions L x W x H | 5.25 x 4.5 x 0.12 inches |
| Manufacturer | CHR Hanson |
| Number of Items | 1 |
| Package Information | Bag |
| UPC | 015913422986 |

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Sausage
- **Item Form:** Powder
- **Item dimensions L x W x H:** 5.25 x 4.5 x 0.12 inches
- **Manufacturer:** CHR Hanson
- **Number of Items:** 1
- **Package Information:** Bag
- **UPC:** 015913422986

## Images

![The Sausage Maker - Bactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus) - Image 1](https://m.media-amazon.com/images/I/61UzUsvEmzL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ It worked fine
*by P***G on November 10, 2024*

I was concerned that it might be inert due to the shipping, but it works just fine. Salami land here I come!

### ⭐⭐⭐⭐⭐ I think it works
*by L***T on November 10, 2024*

I have only made 1 batch of summer sausage using this. I was very leery about leaving raw meat in 80 degree temps for 24 hours before smoking it. But, it worked and the sausage turned out delicious.

### ⭐⭐⭐⭐⭐ Easy to use and best online source I’ve found.
*by A***N on May 4, 2025*

Wonderful assortment of chemicals for making sausages at home. Fast shipping and easy to use. Be very careful with using the right amount. Do your research!

## Frequently Bought Together

- The Sausage Maker - Bactoferm F-LC (Pediococcus Acidilactici, Lactobacillus Curvatus, and Staphylococcus Xylosus)
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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-02-19*