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Bactoferm advice for summer sausage


Fire Starter
Joined Nov 7, 2012
I like a good amount of tang in my summer sausage. I’ve used ECA and fermento in the past with good results but would like to try bactoferm. I know nothing about how to use it and I want to make sure I’m using it correctly and safely. How should I use bactoferm f-lc? Does it go in with the seasoning and then mix as normal? Back into the fridge after being stuffed, and for how long? Thanks for the help guys.

tx smoker

Master of the Pit
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Joined Apr 14, 2013
Not long ago I was doing a lot of cured and dry aged sausages. I used Bactoferm S-TPX which is a starter culture to get the fermentation process started. As far as I know it's not used for adding tang to the sausage, it's for fermentation. If you want the tang for real, you dissolve the appropriate amount of the S-TPX in water, mix it into your meat, stuff, and let the sausages hang for 2 to 3 days for the culture to work. When I say "hang" I mean someplace other than the fridge. I just hung mine from a clothes rod in my closet and placed a bowl of water under them for a bit of additional humidity. After the 3 days then into the fridge to age. I weighed them at the beginning then every week until I got a 35% weight loss. That gives a nice "aged tang" to the sausage. Probably not much help but if you're not into dry aging than I'd just suggest using more ECA.



Smoking Guru
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Joined Aug 24, 2014
DIY, I only use bactofrem products for dry cured sausage and use Fermento for my tang with SS and am happy with the results.
Last edited:


Epic Pitmaster
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Pediococcus Pentosaceus , Staphylococcus

Aromatic with mild acidification.

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