fermento

[Piker]

I have been wanting to try some sausage with fermento in it.  The directions say to smoke a couple hours at 100F and I cannot keep my smoker[obs] that low. I do not have a cold smoke adapter so what else could I do? thks Piker

[jiggerjams]

I did a cold smoke on cheese once and I followed others instructions to periodically open the door or shim the door open with something. No need to worry about smoke loss. There will be some loss but nothing to worry about.

[Habanero Smoker]

I would do as jiggerjams suggests and/or add ice, but don't do it while you are applying the smoke. Keep it at around 100°F when you are drying the sausage. After holding it around 100°F for a few hours then apply the smoke. If you have the OBS, also unplug the heating element.

I have seen some recipes call for holding the sausage at 100°F for up to four hours, and some that don't require it at all. The purpose of this is to give the sausage more "tang" by creating an ideal environment for bacteria to grow, but I have tried this and it didn't appear to help. When I tried it I do recall that there was not dextrose in my recipe, so was one problem. There is a possibility that there was no live culture or not enough live culture in my fermento.

I have tried an experiment with fermento to see if there is any live culture. I placed some in a small bowl, and added tepid water and dextrose. There was some growth of bacteria, displayed the the air bubbles that formed.

[CLAREGO]

YOU THINK OF THIS
http://www.butcher-packer.com/index.php?main_page=document_general_info&cPath=36_205&products_id=326

[Habanero Smoker]

I use that often for dry cured sausage, and it can make sausage making very expensive. Bactoferm F-RM-52 requires a minimum of 8 hours fermentation at around 90°F. This bacteria is very heat sensitive. So if you get the temperature too high you will destroy the culture.

[CLAREGO]

thanks for the heads up habs   8)

[NePaSmoKer]

Your not going to get the sharp tang from fermento as you would one of the bactoferm or f-rm ones. Fermento is just not going to react like that. If you want the lactic acid tang use some ECA or omit the water in your recipe and use buttermilk....YES BM has lactic acid in it.

[Piker]

thanks for the replies. I was going to make a thuringer sausage  using the fermento but I see that is not that simple either. Nepas if I use b.m. instead of water do I just follow the recipe as normal? Its hard for me to get bactoferm or eca here in western Canada. Piker

[NePaSmoKer]

thanks for the replies. I was going to make a thuringer sausage  using the fermento but I see that is not that simple either. Nepas if I use b.m. instead of water do I just follow the recipe as normal? Its hard for me to get bactoferm or eca here in western Canada. Piker

Yes use the BM like you would the water. Dont worry if when you add your dry mix into the BM that it like doubles. IE from 1 cup to 2.Add it to the meat.

[Habanero Smoker]

Fermento is powdered buttermilk, just more refined during processing than the store bought kind and it is guaranteed to be powder cultured buttermilk. If you have already spent the money on fermento, you may as well use it.

[CLAREGO]

if you know what Lebanon Bologna is you want the tang. Rick they wont give me any mix >:( >:( >:( >:(

[Habanero Smoker]

Fermento give you a tang, it is the same as using buttermilk. It's just that many sausage makers include the "fermentation" period when you use the fermento to increase the tang.

It is a substitute for using a starter culture.

[NePaSmoKer]

if you know what Lebanon Bologna is you want the tang. Rick they wont give me any mix >:( >:( >:( >:(

I kinda figured they would not. They say they cant because they dont want to get in trouble if you get sick, legal stuff and BS.

Clarence

If you can get to Bass Pro in Hburg, get some ECA. you will get the tang in the Lebanon and you wont have to wait for fermentation. Mix your liquid/dry into meat. Then add the ECA and mix again, stuff, smoke.

Easy

[SiFumar]

I've been following this thread, and was wondering if any of you have tried using Saco Cultured Buttermilk Blend?  It's a powdered buttermilk that you find in baking section of store.  I use it alot for baking when I don't want to run out for fresh buttermilk.  You use like a Tbs per cup of water in recipe....I use a bit more for more tang.  Just wondering......

[NePaSmoKer]

I've been following this thread, and was wondering if any of you have tried using Saco Cultured Buttermilk Blend?  It's a powdered buttermilk that you find in baking section of store.  I use it alot for baking when I don't want to run out for fresh buttermilk.  You use like a Tbs per cup of water in recipe....I use a bit more for more tang.  Just wondering......

Yup i have. Use 0.40 oz per every 5 lbs of meat.