Pepperoni

[rdi]

Is F-RM_52 the same as fermento ???   Thanks Bob

[Buck36]

If you do not want to special order fermento you can replace with powdered buttermilk as a substitute.

[cobra6223]

Hey Rick, You say stick/rope in the recipe, do you mean like a snack stick? or is it more like a 32 mm casing and cut for pizza? would beef rounds work, I have ton of that or at least a hank I need to get used up. Thanks
Tim

[Tenpoint5]

Tim that should work just fine. I remember Rick saying that you could use this recipe for making pepperoni snack sticks if you wanted. The rounds should work just fine.

[Habanero Smoker]

Is F-RM_52 the same as fermento ???   Thanks Bob

No, they are not the same. Fermento is powdered cultured buttermilk, maybe a little more enriched (but I am not absolutely sure about the enrichment). It is used to produce a tangy flavor.

Bactoferm F-RM-52 is a bacteria starter culture, that is generally used for fermented air dried sausages, but can be used for hot smoked sausage.  Once it is mixed into the sausage, the bacteria needs to be fermented at around 85 - 90°F for about 8 hours, before you proceed to air dry or cook the sausage. As the bacteria grow and reproduce they produce lactic acid which give the sausage a tangy taste and drops the pH level. The bacteria will also need glucose (dextros) in the recipe, becuase that is the food the bacteria feeds on. Other sugars are too complex for the bacteria to break down.

If you make the right modifications to the recipe, you could use Bactoferm F-RM-52.

[rdi]

Habanero Smoker

Thank you for the info.....Ordered Fermento....got the Pepperoni resting in the ice box ready for smoking in the morning.....Think I'll finish it off in hot water bath...

Thanks again... Bob