The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Bactoferm T-SPX instead of Bactoferm F-RM-52 › Bactoferm T-SPX instead of Bactoferm F-RM-52
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: