Pepperonis

[viper125]

Well according to the instructions the reason for fermento is to cut back on that.  Here is the label and you cook it the same length of time.
I use it in a lot of sticks and sausage and really like it. I buy it in 5lb bottles and keeps well.

Fermento - Cultured Whey Protein and Skim Milk
A dairy based flavoring product, Fermento is cultured whey protein and skim milk, used to imitate the fermented tangy sourly flavor desired in semi-dry sausage. Used only in the production of semi-dry products, such as summer sausage, pepperoni, thuringer, etc. Fermento eliminates the time necessary for the fermentation process to take place necessary when using starter cultures.

Accepted levels range from 1% to 6% depending on the desired result. The more Fermento used the higher the tang.
Use Fermento only in the production of semi-dry products. Fermento eliminates the curing times necessary for the fermentation process to take place.
Use 1% to 6% (of meat weight) to meat. 3% is a good starting point

[viper125]

I use ground beef and ground moose. I have some fermento but I have never tried it. I guess I am too chicken because its hard too smoke the required time and temp in my bradley. I know I need a cold smoke adapter but as I stated before I only like a little smoke. Can I go thru the process with the O.B.S. with out any smoke but follow the time line? thks Piker

I was setting up an elaborate cold smoking set up. Or to  me it was. But since I got the a-maz-en smoker for my Christmas exchange Im trying it first. Little heat and plenty of controlled smoke. Should work great. You want a little add few pellets. If you want a lot this will make smoke for 9 hours. How sweet is that. Will use smoking pellets or charcoal.  And add little to no heat. Also like the fact you dont need a water bowl so drying may of got easier. Will also allow room for my mixer and various other needed things o my bench! ;D And still have my SG for my sausages and such. Just an idea.

[OU812]

Them there snack sticks look GREAT!

Got me another batch gettin ready for this week end,,,,,,last weeks batch is allready gone

[Piker]

So in my next batch I will try the fermento, small to begin with. I will follow the instructions but without the smoke. May be awhile as I just took out some pork and beef for breakfast sausage for the winter. I like doing these fron scratch as I can add a bit more spices to kick up the taste. Piker

[NePaSmoKer]

Them looks good.