Fermento?

[Chewbacca]

I started using fermento a few weeks ago and have done 3 batches of sticks with it. I started using it because I was hoping to achieve the "tang" that I desired. So far this product has left me pretty disappointed. I am getting very little of the desired tang. Also, it seems like the fermento is masking the flavors in the sausage. I did a little test this weekend with a Hi-Mountain snack stick kit. I made up a few short sticks before adding in the fermento. The sticks with the fermento did not have near the flavor as the ones with out it. Of course neither one had any tang. So, I am still looking for that tang. Has anyone else ever noticed the same problem when using fermento? I guess my next item to try is ECA, which seems to be the preferred ingredient to achieve tang in snack sticks. If that doesn't work then I guess I'll be trying a Bactoferm product. How do the rest of you feel about the fermento product?

Also, I tried making some teriyaki sticks this weekend too (this was prior to my findings with fermento masking the flavors in the sausage). If there any secret to getting the teriyaki flavor in the sticks? I started by using 1 cup of teriyaki sauce and fried up a test sample...no flavor. I added another cup....no flavor. I ended up putting 3 cups in but at that point my meat was becoming mushy because of the excess moisture. I have not tasted the final result yet but my dad says there is not flavor to these sticks...could this be another case of the fermento masking the teriyaki or does it take a lot of teriyaki to get the flavor? or do you guys use teriyaki powder (if there is such a thing)? This was all done with a 5 lb. batch.

[Tenpoint5]

I don't use fermento. I just use eca for the tang in my stciks works really well.

[Sailor]

Chris has you covered.  You want a tang use ECA.  You can also use buttermilk instead of the water however I find that ECA give me what I want in the tang department.

[Habanero Smoker]

Fermento is powdered buttermilk, and I have used it with some degree of success. At what rate are you using it. If you use too much the flavor of the sausage will be altered, and the meat can become mushy. I use it at a rate of 1/2 ounce per pound, you should not go above 1 ounce per pound.

[NePaSmoKer]

FERMENTO - Use to produce a tangy taste in sausage such as summer, pepperoni and thuringer. The recommended level to start with is 3%, add up to 6% to produce a more tangy taste, but do not exceed 6% or the sausage will become mushy. This product does not require refrigeration.


ENCAPSULATED CITRIC ACID: Use encapsulated citric acid when making summer sausage or snack sticks and that distinctive "tang", associated with reduce pH, is desired but the lengthy fermentation cycle is not. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions. You just add the citric acid to the meat at end of the mixing process (making sure that you do not grind meat again), and then blend into the meat by hand or by mixer. If using a meat mixer, mix only until the encapsulated citric acid is blended into the meat mix, usually about one minute is sufficient. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
Encapsulated citric acid is citric acid, a naturally occurring acid, that has been encapsulated (coated) with maltodexrine, a hydrogenated vegetable oil, which will melt at 135 degrees F. releasing the citric acid into the meat product. This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix. If the meat's ph drops before the protein sets at 105-115 degrees you will get a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly.
Encapsulated citric acid should be added and mixed in after the grinding is complete as not to rupture the capsules. Since the encapsulation prevents release into the meat until the meat's internal temperature reaches 135 degrees F. a ruptured or damaged capsule will release the citric acid prematurely causing the undesired affects listed above.
Once the capsule is melted releasing the citric acid into the product decrease in pH is achieved resulting in the distinctive "tang" or sour taste associated with reduced pH products.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat
Also use to preserve color of fresh sausage during storage. Use 1/2 oz. to 1 oz. per 100 lb. of meat for this purpose.
NOTE: Too much Citric Acid will cause the meat to turn white.

[Chewbacca]

Just a little update to this topic. I decided to buy some ECA and use instead of the fermento. Wow, what a difference! I would highly recommend the ECA over the fermento to anybody who is unsure what to use. I finally found the tang I have been searching for. Thanks to all who lead me into this direction. Now it's time to resolve the other issues I have encountered :P