Bactoferm F-RM-52 vs T-SPX

[Bob]

FRM 52 is designed to be a med-fast fermenting culture and is usually fermented at 75-90 F. It also only ferments dextrose. After fermenting just age as you usually would until desired shrink occurs.

The only recipes that I know of that use it are in Charcuterie by Ruhlman but that book calls for ridiculous amounts of culture and dextrose.