Throwing out 10lbs - what did I do wrong???

[Habanero Smoker]

Drano;

The first time I used Fermento I did not hold the sausage at a low temperature (80°F) for several hours, the second time I did and there is a world of difference in flavor. You don't have to hold it, you will still get some tang for the flavor of the buttermilk.

Smokin Soon;

Read the list of ingredients in fermento, then read the ingredients in a good quality powdered cultured buttermilk. Fermento is good quality powdered buttermilk. Fermento may use a different name for some of the ingredients, but if you compare them the ingredients are the same. The store bought powdered buttermilk may also list lactic acid, which is not listed on the fermento label. So maybe that is removed from fermento, or maybe it is not required to be listed. Being that both are buttermilk, you use and measure them both the same way.

[HCT]

Thanks guys for all your input and help. I really appreciate it being brand spankin' new to sausage making.

[lumpy]

I use a substitute from JB's called salami conditioner. Works good for me.

Lumpy