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Multiple Meats When Your Smoking More Than One Meat At A Time, This Is Where You Can Show It All Off.

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  #20  
Old 01-13-2017, 11:01 PM
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Quote:
Originally Posted by Richtee View Post
Fermento is “short term long aged” It gives the flavor/tang to a shorter aged sausage similar to the longer aged stuff.

Here’s a link to a place I use for small quans of stuff...

https://www.myspicesage.com/fermento-p-1248.html
Thanks man.

Read about encapsulated citric acid a while back. Fermento sounds like the way to go
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  #21  
Old 01-13-2017, 11:30 PM
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Darn Good Job

Hard work that is worthy of
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