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Title: Making a Tangier Sausage?
Post by: Cope30tyee on March 29, 2011, 08:49:03 PM

Hey guys,

I made landjaegers last week which turned out really good. I used cultured buttermilk powder in place of fermento. However, it didn't really turn out a tangy as I had hoped it would. Does Encapsulated Citric Acid give a tangier taste than fermento and cultured buttermilk?

Thanks for any input!!!

Cope

Title: Re: Making a Tangier Sausage?
Post by: Gizmo on March 29, 2011, 09:09:21 PM

Don't know if it has more tang than cultured buttermilk, but it does have a good tang. I like tangy and tend to use more than what the recipes call for.

Title: Re: Making a Tangier Sausage?
Post by: NePaSmoKer on March 30, 2011, 07:19:48 AM

If you use ECA just dont grind it into the meat.

Or Bactoferm LHP

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: Cope30tyee on March 29, 2011, 08:49:03 PM