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  • A single stand-up pouch of Chr. Hansen Bactoferm T-SPX Traditional Fermenting Culture, freeze dried for food use.

    Bactoferm T-SPX

    $28.99 USD
    $28.99 USD
  • A packaged Flavor of Italy on a plain white background

    Bactoferm - Flavor of Italy

    $49.99 USD
    $49.99 USD
  • A single packaged Bactoferm Mold-600 mold culture on a plain white studio background.

    Bactoferm Mold-600

    $25.99 USD
    $25.99 USD
  • A single sealed product pouch for Chr. Hansen Bactoferm F-RM-52 US fast fermenting culture.

    Bactoferm F-RM-52

    $23.99 USD
    $23.99 USD
  • Manufacturing of TSM sausage stuffer

    Built for Makers Who Expect More ⚡

    Upgrade to American-made sausage equipment designed for performance, durability, and results you can trust.
  • A single sealed pouch of Chr. Hansen SafePro F-LC US freeze-dried culture, shown on a plain white background.

    Bactoferm SafePro F-LC

    $23.99 USD
    $23.99 USD
  • A single packet of Bactoferm LHP Dry Us fast fermenting culture, manufactured by Chr. Hansen.

    Bactoferm LHP Dry

    $35.99 USD
    $35.99 USD

Bactoferm starter cultures for fermented and dry-cured sausage — salami, soppressata, chorizo, pepperoni, and saucisson. Each one is a measured blend of lactic acid bacteria that drops the pH of your meat predictably, which is what makes a raw fermented sausage both safe and tangy.

Without a culture, you're relying on whatever bacteria happen to be present. With one, you control the speed of the drop, the final pH, and the flavor that comes with it. The difference between cultures is mostly how fast they work and at what temperature — which is what the table below is for.

Which Bactoferm culture do I need?

Culture Fermentation temp Use it for
T-SPX 64–75°F Traditional slow-fermented dry salami. The classic choice for long-aged, mild-tang European style.
SafePro F-LC Medium acidification Southern Italian salami. Also carries bioprotective cultures for extra safety margin.
F-RM-52 72–90°F Fast-fermented products where you want a quicker, tangier result.
Flavor of Italy Fast ferment Pepperoni and American-style salami.
LHP Dry 80–100°F Extra-fast fermentation at warm temperatures. The quickest drop we carry.
Mold-600 Surface application Not a fermentation culture — this is the white bloom mold you spray on the outside of a hanging salami.

 

A rule of thumb: slower fermentation at lower temperature gives more complex, less sour flavor and suits long-aged whole salami. Faster fermentation at higher temperature gives a sharper tang and gets you to a safe pH quicker, which suits smaller-diameter and semi-dry products. If you're making your first salami, T-SPX at the low end of its range is the forgiving place to start.

Still not sure? Our guide to which Bactoferm culture to use by sausage type walks through it recipe by recipe — soppressata, pepperoni, saucisson sec and more.

Don't want to ferment at all? Encapsulated citric acid gives summer sausage and snack sticks the tangy bite of a fermented product without a fermentation step. It's not a substitute for culture in a true dry-cured salami, but for cooked and semi-dry sausage it does the job.

Cultures work alongside the rest of your curing program. See our curing ingredients for cure, salt, and binders; our fermenting equipment for chambers and controllers; and fibrous casings or collagen casings for stuffing.

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Let customers speak for us

from 18945 reviews
Insta Cure™ #2, Naturally Colored (No Red Dye)
Bob W
Just used it on my pork loin charcuterie

Just used it on my pork loin charcuterie. Looking forward to seeing the results!

Insta Cure™ #2, Naturally Colored (No Red Dye)
Fresh Collagen Casings 28mm
Charles Jackson
Love everything from the sausage maker! The best

Love everything from the sausage maker! The best casing I have used

Fresh Collagen Casings 28mm
Pretubed Natural Hog Casings
Namon Barlow
I have bought in many times

I have bought in many times... very good.

Pretubed Natural Hog Casings
Charles Hayes
Customer Service second to none.

Customer Service second to none.

The Sausage Maker
Cracked Fennel Seed
Charles Hayes
Perfect for my Tuscan Finocchiona Salami When you’re looking for that extra fennel flavor

Perfect for my Tuscan Finocchiona Salami
When you’re looking for that extra fennel flavor.

Cracked Fennel Seed
Fibrous String Effect Protein-Lined Casings 76mm
Charles Hayes
Perfect for Old Style Italian Salami

Perfect for Old Style Italian Salami.
Lets you pack it tight.

Fibrous String Effect Protein-Lined Casings 76mm
Ground Jalapeno Pepper
Charles Hayes
Great product for my Jalapeno Maple Cheddar Sticks.

Great product for my Jalapeno Maple Cheddar snack sticks. Love all thier products.

Ground Jalapeno Pepper
Netting Roll Collection
Bob W
Fit my Coppa perfectly! This Coppa muscle was bigger ( circumference) than my last (first) one

Fit my Coppa perfectly! This Coppa muscle was bigger ( circumference) than my last (first) one. So I’m glad I checked and got this bigger one. I just need to get a bigger PVC pipe to fit the larger Coppas.

Netting Roll Collection
1/2" Hog Rings
John Mcguire
Work very well

Work very well, hold tight and crimp easily.

1/2" Hog Rings
Premium Natural Hog Casings, 1 Hank
John Mcguire
These casings are always top quality

These casings are always top quality. Long strands and very few blow outs.

Premium Natural Hog Casings, 1 Hank
Smoked Collagen Casings 38mm
Anonymous
Geat Casings

Great product. They gave the best casings and quick shipping

Smoked Collagen Casings 38mm
Mahogany Fibrous Summer Sausage Casings 61mm
Harris Paul
Top notch experience and easy five stars

My experience with The Sausage Maker was absolutely flawless. The ordering process was simple, clear, and incredibly easy from beginning to end. Their website was straightforward to navigate, the product information was helpful, and checkout was quick and trouble free. Everything about the transaction felt professional and well organized.

The order was processed efficiently, communication was excellent, and everything arrived exactly as expected. The product itself is very good quality and clearly made with care. It performed exactly as it should, and I could not be happier with my purchase.

From the ease of ordering to the quality of the product and the overall customer experience, The Sausage Maker was top notch across the board. It is refreshing to deal with a company that makes the entire process so smooth and delivers a product that lives up to expectations. I will absolutely order from them again and would confidently recommend them to anyone interested in sausage making or home meat processing. A well-deserved five stars!

Mahogany Fibrous Summer Sausage Casings 61mm
Motor for D-5/10/12
Gregory J. Mohr
Easy fix to replace dehydrator motor

Easy fix to replace dehydrator motor. Dryer is running quiet again doing its job. Online order and quick return.

Motor for D-5/10/12
Natural Hog Casings Home Pack
Michael DeStories
Really good casings

Really good casings. Made 15 lbs of Italian sausage this past weekend and was very happy with the results.

Natural Hog Casings Home Pack
Premium Natural Hog Casings, 1 Hank
Mark Jonas
CASINGS

I've use Hog casings forever and like the quality. The service was fast

Premium Natural Hog Casings, 1 Hank