Dissolve Bactoferm in distilled water and add it, along with the rest of the ingredients, to meat. Using paddle attachment, mix on lowest speed to incorporate all ingredients, 1 to 2 minutes.
Stuff sausage into casings and twist into 10-inch links. Using a sterile pin or needle, poke holes all over casings to remove air pockets and facilitate drying.
Hang sausage at room temperature, ideally 85 degrees, for 12 hours to “incubate” the bacteria; beneficial bacteria will grow and produce more lactic acid in warmer temperatures.Hang sausage to dry, ideally at 60 degrees with 60 to 70 percent humidity, until completely firm and/or it has lost 30 percent of its weight, 6 to 8 days if using sheep casing, 12 to 18 days if using hog casing.