I read this term many times here but I'm familiar with it. What is it and what does it do? Where do you find it? Does it go by any other names?
Fermento is used to produce a tangy taste in sausage such as summer, pepperoni and thuringer.
The recommended level to start with is 3%, (about 1 oz. per lb. of meat) add up to 6% to produce a more tangy taste, but do not exceed 6% or the sausage will become mushy.
Quote from: OU812 on January 28, 2010, 10:06:37 AM
Fermento is used to produce a tangy taste in sausage such as summer, pepperoni and thuringer.
The recommended level to start with is 3%, (about 1 oz. per lb. of meat) add up to 6% to produce a more tangy taste, but do not exceed 6% or the sausage will become mushy.
Um, 1 oz/1 lb ratio is a little better than 6%.
Quote from: Tiny Tim on January 28, 2010, 12:53:08 PM
Um, 1 oz/1 lb ratio is a little better than 6%.
Ok .96 oz/1 lb ;D
I pointed it out, because you said to start with 3% and had your formula after that...and, 1/2 ounce to a pound would be closer to 3%.
My bad, I fixed it.
Thanks Tim, I need a proof reader. ;D
Fermento is used to produce a tangy taste in sausage such as summer, pepperoni and thuringer.
The recommended level to start with is 3%, (about 1/2 oz. per lb. of meat) add up to 6% (about 1 oz. per lb. of meat) to produce a more tangy taste, but do not exceed 6% or the sausage will become mushy.
That's cool. I could use a job right now if you're hiring. ;D
Another question. I've made summer sausage and others from Hi Mountain kits. Is Fermento included in the spices provided with the kit?
You will have to read whats on the package, my bet is they use soy protein.
Hi RAF128, I've made 3 batches with the HM kit and liked them. But the last batch I did I added fermento because it is not listed in the ingredient list. I think OU is right I believe that it does have soy protein.
Quote from: dbondy on January 29, 2010, 08:48:58 AM
Hi RAF128, I've made 3 batches with the HM kit and liked them. But the last batch I did I added fermento because it is not listed in the ingredient list. I think OU is right I believe that it does have soy protein.
Did adding the fermento add to the flavor
When I bought some today the fellow in the store, who make sausage, warned not to use too much as it will turn your sausage to mush. Said to never go higher than 1 oz to 5 - 6 lbs of meat. He couldn't tell me how many tbsp or tsp in an oz. Gee, now I've got to get a scale that measures oz accuartely :-\.
Hi RAF128, the fermento gave it a bit of a tang(which we like in our house). The fermento I got from the sausage maker inc says to add 1oz per 2lbs of meat. Maximum usage should not exceed 6lbs. per 100lbs. of meat, or 1oz. to each 1lb. of meat. Hope this helps. db