Trying fermento

[Drac]

Good evening all,

Doing up the SS and snack sticks I mentioned.  I've been getting in some new supplies over the last couple months.  I had added soy powder with good results.  Now I'm adding the fermento to the SS that is 3lb 12oz venison and 1lb 4oz beef fat, the butcher lets me have it for free when I pick up other meats.

All are in the fridge tonight and headed to the smoker tomorrow with some hickory pucks.

I'm trying the various ingredients to try and get a feel for what each adds to the equation so I can start moving towards putting together my own seasonings instead of relying on purchased mixes.  Not that they don't taste good but I like to play.

I've gotten some powdered dextrose and corn syrup solids in too but the mixes I have already have them so these will be when I start getting the spices in and putting them together.

Jim

[Piker]

I have been wanting to try fermento but I can not get my O.B.S. to 100 f. The element with the smoke gen. keeps it about 160f withthe vent wide open. I have a P.I.D. also and have tried with door open but I have to sit there full time. There must be a way. What do you use? Thks Piker

[GusRobin]

I would use a cold smoke box. If you don't have one, I would try a pan of ice on the low rack.You may have to keep adding to it. If you are somewhere where there is a cold ambient temperature, you can keep the door cracked open.