---
product_id: 40830018
title: "The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)"
brand: "the sausage maker"
price: "C$5398"
currency: NIO
in_stock: true
url: https://www.desertcart.ni/products/40830018-the-sausage-maker-bactoferm-lhp-dry-pediococcus-acidilactici-and-pediococcus
store_origin: NI
region: Nicaragua
---

# Precise 42g per 225kg dosing Fast acidification in 2 days Optimized for 80°F-100°F fermentation The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)

**Brand:** the sausage maker
**Price:** C$5398
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your sausage game with lightning-fast fermentation!

## Quick Answers

- **What is this?** The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus) by the sausage maker
- **How much does it cost?** C$5398 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ni](https://www.desertcart.ni/products/40830018-the-sausage-maker-bactoferm-lhp-dry-pediococcus-acidilactici-and-pediococcus)

## 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

- • **Rapid pH Drop:** Achieve a meat pH under 5.0 in just 48 hours for superior safety and flavor.
- • **Bold Sour Flavor:** Create that signature tangy punch perfect for artisanal pepperoni and thin sausages.
- • **Effortless Scaling:** Clear instructions for 10 lb increments make batch adjustments seamless and foolproof.
- • **Freeze-Dried Freshness:** Freeze-stored culture guarantees peak potency and consistent results every time.
- • **Tailored for Thin Cuts:** Engineered specifically for thin products, ensuring even fermentation and texture.

## Overview

The Sausage Maker Bactoferm LHP Dry is a freeze-dried bacterial culture blend designed for rapid acidification of meat products, dropping pH below 5.0 within 2 days. Ideal for thin sausages like pepperoni, it operates best at fermentation temperatures between 80°F and 100°F and is dosed at 42g per 225kg of meat. Perfect for products requiring under 3 weeks to complete, it comes with easy-to-follow instructions for precise batch scaling.

## Description

The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)

## Features

- For fast acidification (typically used for products needing about 3 weeks or less to complete)
- Creates a pronounced, sour flavor in your meat
- Great for thin products like pepperoni
- Usage: 42g for 225kg(500 lbs)
- Instructions for making 10 lb. increments included

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Sausage
- **Unit Count:** 1.5 Ounce
- **Item Form:** Powder
- **Item Weight:** 3.2 ounces
- **Item dimensions L x W x H:** 5.25 x 4.5 x 0.12 inches
- **Package Information:** Bag
- **Number of Items:** 1
- **Specific Uses For Product:** meat processing
- **UPC:** 015913422993

## Images

![The Sausage Maker Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus) - Image 1](https://m.media-amazon.com/images/I/61KrtZHeZCL.jpg)

## Questions & Answers

**Q: How much is in the package, the description says 1lbs shipping weight, but I don’t see how much is actually in the bag itself.**
A: 42g

## Frequently Bought Together

- The Sausage Maker - Bactoferm LHP Dry (Pediococcus Acidilactici and Pediococcus Pentosaceus)
- The Sausage Maker - Powdered Dextrose, 1 lb. 8 oz.
- The Sausage Maker - Bactoferm F-RM-52 (Lactobacillus sakei and Staphylococcus carnosus)

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**Shop now:** [https://www.desertcart.ni/products/40830018-the-sausage-maker-bactoferm-lhp-dry-pediococcus-acidilactici-and-pediococcus](https://www.desertcart.ni/products/40830018-the-sausage-maker-bactoferm-lhp-dry-pediococcus-acidilactici-and-pediococcus)

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*Product available on Desertcart Nicaragua*
*Store origin: NI*
*Last updated: 2026-02-23*