Search Results for 'bactoferm t spx instead of bactoferm f rm 52'

[Doug Spoerre]

What changes to fermentation time and temp, aging, etc do I need to make if I used Bactoferm F-RM-52 instead of T-SPX? Thanks for the help. I have 10 lbs of Salami and Landjeager in the chamber now for 41 hrs at 70’F. Thanks.

[Jim]

as it turns out this question was discussed on this forum in the attached thread:
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3799-bactoferm-t-spx-instead-of-bactoferm-f-rm-52

[Jim]

Hi Railroader,

My understanding is that Bactoferm F-RM-52 is a fast fermenting culture. Here is the official description:

“Bactoferm (TM) 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 (TM) 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.”

We find the Ruhlman books to be a bit loose on the recipes.
The fermentation temp of F-RM-52 tends to be a bit higher than T-SPX, like 85F for F-RM instead of 72F for T-SPX.
The resulting flavor of F-RM-52 culture is more sour not the best for Italian style salamis, but probably good for American style dry sausage like pepperoni.

As you can see from the quantities per lb of meat that a Tbsp of this stuff goes a long way.
The proportions of culture to meat for both cultures look to be about the same.
Here is our pepperoni video, turned out fantastic:

[John Belvedere]

I’m looking to make Peperone and Tuscan Salami from Michael Ruhlman’s Charcuterie. In his Peperone recipie he calls for 1 Tbls. of Bactorferm F-RM-52 for 5 lbs. of lean beef. In his Tuscan Salami recipe again he calls for 1 Tbls. of Bactorferm F-RM-52 for 4 lbs. of pork and 1 lb. of fat back. Does anyone know if I can substitute 1/4 tsp of the Bactoferm T-SPX with a 1/4 cup of distal led water for the Bactoferm F-RM-52? Thanks :unsure: