fermento

[Sailor]

My wife makes her own buttermilk.  She says her recipe for sourdough bread calls for 1 cup buttermilk.  She said that she uses 3/4 cup of whole milk and 1/4 cup vinegar and mix together.  As a full disclosure ........I have never tried this and I don't know if it will give the taste of buttermilk.  She says it does.  I can't drink buttermilk but I like it in my snack stix  :o

[Piker]

I have been reading all the replies and am still a little confused. In the thuringer recipe in Olds it says to leave sausage mix in frig for 3 days. Is this necesary? I am wondering if when I mix up a batch and leave it over night can I smoke it the next day? THKS PIKER

[Habanero Smoker]

Piker;
I don't believe you have to. That recipe is from Charcuterie, and it is similiar to the recipe in Rytek's book. The difference is that Rytek mixes the cubed meat with the ingredients and lets it sit in the refrigerator for 3 - 4 days then grinds. But I have mixed the ingredients with the cubed meat, ground, and the stuffed immediately.

Sailor;
To me there is a big difference between soured milk (butttermilk substitute) and cultured buttermilk. The tast and textrue are very different.

[Sailor]

Sailor;
To me there is a big difference between soured milk (butttermilk substitute) and cultured buttermilk. The tast and textrue are very different.

I kinda figured that.  Like I said I don't drink the stuff (turns head and gags) I use cultured buttermilk in snack stix with no ill effects.  Was telling my wife about this thread and that is when she told me what she does.  I will never be able to look at her sourdough bread the same  ;D

[Habanero Smoker]

I have to admit, I have used on many occasions when baking, except not in my buttermilk pancakes.  :)

[Piker]

Another question for Habanero Smoker. I notice a lot of recipes call for to cube meat add spices before grinding. Please tell me what the advantage of this is. Most of the meat I use is preground like my wild game trimis ground before I freeze it and I buy a lot of ground pork when it is on sale. I mix very thoroughly with all the spices, usually by hand then stuff and into the frig overnightthen either smoked or vacuum packed and into the freezer. I wonder if I am missing something. thks Piker

[Caneyscud]

I have to admit, I have used on many occasions when baking, except not in my buttermilk pancakes.  :)

Not bad in good cornbread either- might even get a better crumb.

[SiFumar]

Trust me...soured milk does not taste like buttermilk.  I've done that many years ago with vinegar or lemon juice and milk.  But after the boys grew up no milk in house much either.  The powdered buttermilk is awesome.  (PS I have an overnight coffeecake that uses buttermilk I can post if anyone interested.)

[Habanero Smoker]

Piker;

The advantage for me; it makes mixing in the ingredients easier when you grind them into the meat. I don't see any advantage for you. With the equipment you have; mixing in the ingredients will never be an issue.  :)

SiFumar;

We are always interested in new recipes.

[Piker]

Thanks to everybody for the help. Things get explained better on here than in a recipe. I learned a lot from this thread and will put it to use today. Thks again Piker