Thuringer Sausage question

[RAF128]

I want to make this sausage and found the recipe at http://www.susanminor.org/forums/showthread.php?t=453  but was wondering about the Fermento.    The recipe calls for 1/2 cup of fermento.   My packaging says to use 1 oz, (2 tbsp) for every 5 - 6 lbs of meat.   Is the 1/2 cup right?   

[Habanero Smoker]

Take another look at your label, because 1 ounce is about 4 tablespoons. The label that came on my package states: "1 ounce for each 2 pounds of meat". So that would be 8 tablespoons or 1/2 cup for four pounds of meat.

[RAF128]

I've checked mine and no mention of tablespoons, only ounces.    Asked to sausage maker in his shop how much that was and he wasn't sure.   So....I got out my scale and measured out 2 oz., and that was 4 tbsp.   The fellow also cautioned me that you have to be carefull.   Too much will turn your meat to mush.   His words not mine :).   So you can see why I was concerned.  
So have you made it and how did it turn out?

[Habanero Smoker]

I have not used that recipe, but use Fermento often. The recipe it is straight out Charcuterie; and adapted for the Bradley. Also the conversion for volume to weight of fermento is from Kutats' book, "Great Sausage Recipes". If you have a scale then use the weight. I never measure fermento by volume because you should not pack it.

I have the container of Fermento in front of me and it reads 1 ounce for each 2 pounds. The one ounce for every 2 pounds of meat is about 3% of the green weight, you can use up to 6% (1 ounce per pound) of the green weight, before it will begin to alter the taste and texture. Using 1 ounce for 5 - 6 pound (around 1%), I don't believe you will get much of a tang.

Go to the site below, and click on Fermento, for a description of it and how to use:
Sausage Ingredients

[RAF128]

Thanks for that.    What it says confirms what the sausage maker told me, too much and the meat gets mushy.   I still wonder why they would use ounces instead of dry measures, ie. tbsp, when they tell you how much to use.  I guess they think everyone has a scale :-\.  I think I'll go with what the recipe calls for.   Again, thanks.

[NewfieSmoker]

Lets see some pics of that Thuringer when you get it done!!! :)  I'm also reading that book right now and am getting ready to do some dry cured sausage.

Newfie

[RAF128]

That will be my next project.   This week it's Brisket.

[Habanero Smoker]

I guess the directions use weight because is the best way to measure. Using volume to measure a light powder like fermento, you will get varying results. When measuring don't pack it. The best way to measure is to spoon the fermento into a 1/2 cup measuring cup until it is overflowing, and then use something with a straight edge to level it off.

[RAF128]

What you said again confirms what the fellow said about weight.   Different powders weigh different amounts.   

[Habanero Smoker]

That is true, but what I meant by my last post is that if you pack the fermento in the measuring cup instead of spooning it in, the measurement by weight will be different. If you pack it in, instead of having 2 ounces in a half of cup, you may have 2.5 or 3 ounces per half a cup, but it is not a major concern you will still be under the 6%.

Also an inexpensive digital scale, that you can purchase at most supermarkets where they have the kitchen utensils or at WalMart will be good enough to measure ingredients such as fermento, but I wouldn't use too cheap of a scale to measure cures.

[RAF128]

The scale I have was bought at a butcher supply store and cost me an arm and a leg.    It's not digital.   It's calibrated in ounces.   I've found it very accurate for meat.    What I said about (and not very well)different weights of different powder is different.    Probably some thing to do with density, not packed.    Anyway, that's going to be my next project after I do a brisket.