What are the instructions for making 10lb increments?

The package says for every 10lbs of meat use 1/2 tsp of bactoferm.

Is this what you put on the outside of the casing to promote good bacteria?

No it is not- this is to produce lactic acid in fermentation and is mixed in the meat.

When i got the package, the powder was clumped together. Is it alive still? should I use it or toss it?

I've never received crumble product, mine was always powder. But when I leave it in the freezer for a while it will get a little crumble but it works just fine.

Bactoferm F Rm 52 Starter Culture Treats 220 Lbs Meat

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Description

🥩 Elevate your sausage game with science-backed flavor and color mastery!

VERSATILE TRADITION KEEPER - Ideal for authentic Northern European and Mediterranean dry sausages—think German Mettwurst to pepperoni perfection.
BATCH READY BULK EFFICIENCY - One 25g pack expertly treats up to 220 lbs of meat mince—perfect for serious home chefs and pros alike.
FLAVOR COLOR GAME CHANGER - Unlocks vibrant natural meat hues and a signature tangy profile that sets your sausages apart.
SHELF STABLE USER FRIENDLY - Freeze-dried with easy viability test—just a shake to confirm live bacteria ready to ferment.
RAPID FERMENTATION POWERHOUSE - Activates medium-to-fast acidification for consistent, reliable sausage curing every time.

Bactoferm F-RM-52 is a premium freeze-dried starter culture designed for fast and consistent fermentation of up to 220 lbs of meat at 72-90°F. Blending Lactobacillus sakei and Staphylococcus carnosus, it enhances traditional Northern European and Mediterranean dry sausages by accelerating acidification, improving flavor complexity, and locking in vibrant color—all while ensuring food safety and ease of use.

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S$77

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Sold byAmazon SINGAPOREDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

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Asin	B01MY0XNRM
Item Weight	3.2 ounces
Manufacturer	CHR Hanson
Units	3520 Ounce
Upc	015913422955

Bactoferm F-RM-52 Starter Culture - Treats 220 lbs Meat

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