--- product_id: 37466765 title: "The Sausage Maker - Bactoferm T-SPX" brand: "the sausage maker" price: "C$46" currency: NIO in_stock: false url: https://www.desertcart.ni/products/37466765-the-sausage-maker-bactoferm-t-spx store_origin: NI region: Nicaragua --- # 1+ month drying time 25g treats 440 lbs meat Optimal 68°F ferment temp The Sausage Maker - Bactoferm T-SPX **Brand:** the sausage maker **Price:** C$46 **Availability:** ❌ Out of Stock ## Summary > 🥩 Elevate your charcuterie game—because great salami waits for no one! ## Quick Answers - **What is this?** The Sausage Maker - Bactoferm T-SPX by the sausage maker - **How much does it cost?** C$46 with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.ni](https://www.desertcart.ni/products/37466765-the-sausage-maker-bactoferm-t-spx) ## Best For - the sausage maker enthusiasts ## Why This Product - Trusted the sausage maker brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Massive Batch Efficiency:** One 25g packet cultures up to 200kg (440 lbs) of meat—ideal for serious charcuterie pros. - • **Enhanced Aroma & Appearance:** Boosts the classic salami flavor profile and visual appeal with expert bacterial strains. - • **Freezer-Ready & Long-Lasting:** Freeze-dried culture with clear storage instructions keeps your curing game on point batch after batch. - • **Precision Fermentation Control:** Optimal fermenting at 68°F and 85% humidity for 72 hours ensures consistent, gourmet results. - • **Slow & Steady Flavor Development:** Designed for mild acidification, perfect for authentic Southern European salami styles. ## Overview The Sausage Maker Bactoferm T-SPX is a premium freeze-dried starter culture tailored for slow, mild acidification in traditional Southern European salami. It optimizes fermentation at 68°F and 85% humidity over 72 hours, treating up to 440 lbs of meat per 25g packet. Perfect for curing products requiring at least one month of drying, it enhances flavor, appearance, and curing efficiency, making it a must-have for home and professional sausage makers alike. ## Description Due to the limited shelf life outside of a freezer, we cannot ship this item outside of North America. Place Bactoferm into the freezer immediately upon delivery. Commonly used for slow/mild acidification. Perfect salami culture for southern European styles of sausage. Enhances the aromatic flavor and appearance of fermented and/or dried sausage. Also assists in the breaking down of Nitrate into Nitrite for more efficient curing. If using T-SPX for traditional method of drying (without fermentation) this culture will not provide food safety through lowering pH level, so a longer drying period is encouraged. Use for products needing at least one month's time for drying. Net Weight: 25g (per packet) Usage: 25g for 200kg (440 lbs.) Instructions for making 10 lb. increments included. Freeze Dried Culture. Storage: In Freezer (<2°F) For Food Use Only. Not Intended for Medicinal Purposes. PEDIOCOCCUS PENTOSACEUS & STAPHYLOCOCCUS XYLOSUS ## Features - For slow/mild acidification. Perfect culture for southern European styles of salami - Use for products needing at least one month's time for drying and do not ferment with this product over 75°F - Optimal Fermenting conditions: 68°F at 85% relative humidity for 72 hours - Net Weight: 25g (per packet). Usage: 25g for 200kg (440 lbs.) - Instructions for making 10 lb. increments included ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B01NALVURU | | ASIN | B01NALVURU | | Best Sellers Rank | #248,225 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #122 in Sausage Stuffers | | Brand Name | The Sausage Maker | | Container Type | Bag | | Customer Reviews | 4.7 4.7 out of 5 stars (219) | | Date First Available | December 21, 2016 | | Dosage Form | Powder | | Flavor | Sausage | | Is Discontinued By Manufacturer | No | | Item Dimensions | 5.25 x 4.5 x 0.12 inches | | Item Form | Powder | | Item Weight | 25 Grams | | Manufacturer | CHR Hanson | | Manufacturer | CHR Hanson | | Number of Items | 1 | | Product Dimensions | 5.25 x 4.5 x 0.12 inches; 0.88 ounces | | UPC | 015913422962 | ## Product Details - **Brand:** The Sausage Maker - **Dosage Form:** Powder - **Flavor:** Sausage - **Item Form:** Powder - **Item Weight:** 25 Grams - **Item dimensions L x W x H:** 5.25 x 4.5 x 0.12 inches - **Manufacturer:** CHR Hanson - **Number of Items:** 1 - **Package Information:** Bag - **UPC:** 015913422962 ## Images ![The Sausage Maker - Bactoferm T-SPX - Image 1](https://m.media-amazon.com/images/I/61q7ZcJq1bL.jpg) ![The Sausage Maker - Bactoferm T-SPX - Image 2](https://m.media-amazon.com/images/I/716lGhzGAkL.jpg) ![The Sausage Maker - Bactoferm T-SPX - Image 3](https://m.media-amazon.com/images/I/516w4qEHGCL.jpg) ## Questions & Answers **Q: How long can this bactoferm t-spx last at room temperature?** A: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed. I'm still curing with it successfully, with no reduction in effectiveness. Outside the freezer, I don't know, but I'd wager it will last a lot longer than Hansen says. Look at some dried probiotics that can last months at room temp, and contain the same two strains of bacteria. **Q: Is this shipped with cold packs?** A: no **Q: I see several cultures listed ... is there a description listing the optimal uses for each strain ?** A: Not that I know of; best to check answers as such in Charcuterie instruction books and recipes. **Q: How long does it last in the freezer? can you verify it's still alive?** A: In the freezer it has maintained its viability for 9 years, even after opening. Just make sure it is well sealed up when done with it. I'm still curing with it successfully, with no noticeable reduction in effectiveness. I know they say use within 6 mo, but I am just sharing my experience, and I have used it dozens of times in the last 9 years since I got it from Butcher Packer with no problems with fermentation. ## Frequently Bought Together - The Sausage Maker - Bactoferm T-SPX - The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz. - The Sausage Maker® Natural Hog Sausage Casings 32-38mm, Edible Casing For Sausage Making, Stuff Over 25 Lbs Meat, Breakfast, Italian, Polish, Bratwurst, Hot Dog, Pork Links, 1.2-1.5" Dia, Home Pack-1 --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.ni/products/37466765-the-sausage-maker-bactoferm-t-spx](https://www.desertcart.ni/products/37466765-the-sausage-maker-bactoferm-t-spx) --- *Product available on Desertcart Nicaragua* *Store origin: NI* *Last updated: 2026-07-07*