What are the instructions for making 10lb increments?

The package says for every 10lbs of meat use 1/2 tsp of bactoferm.

Is this what you put on the outside of the casing to promote good bacteria?

No it is not- this is to produce lactic acid in fermentation and is mixed in the meat.

When i got the package, the powder was clumped together. Is it alive still? should I use it or toss it?

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.

The Sausage Maker Bactoferm F Rm 52 Lactobacillus Sakei Staphylococcus

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Sold byAmazon KyrgyzstanDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Description

🥩 Elevate your charcuterie game with science-backed flavor mastery!

FREEZE STABLE FRESHNESS - Freeze-dried culture guarantees peak potency stored safely below 2°F.
RAPID FLAVOR ACTIVATION - Achieve robust, sour salami flavor in under a week with fast-acting bacteria.
USER FRIENDLY INSTRUCTIONS - Step-by-step 10lb increment guides make artisanal sausage crafting accessible.
PRECISION FERMENTATION CONTROL - Exact 25g packet dosing ensures consistent, professional-grade results every batch.
AUTHENTIC NORTHERN EUROPEAN TASTE - Recreate traditional medium-diameter salamis with signature lactic acid tang.

The Sausage Maker - Bactoferm F-RM-52 is a premium freeze-dried starter culture blending Lactobacillus sakei and Staphylococcus carnosus. Designed for medium-diameter dry fermented sausages, it accelerates lactic acid buildup to deliver a distinct, robust sour flavor within 2-4 days at 70-90°F. Packaged in precise 25g doses for 100kg meat batches, it requires freezer storage below 2°F and includes detailed instructions for small-scale production. Ideal for authentic Northern European style salamis, this culture ensures consistent, professional fermentation results.

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