Fermento

[Mark R]

Is there a substitute for Fermento (besides citric acid)?

I wanted to make Summer Sausage but I don't have Fermento.
I do have cultured buttermilk and Fermento is (supposedly) dried buttermilk, would buttermilk work? Or something else?
if not I'll move on to another "on the list".
I don't have encapsulated citric acid either. I need to order both.

[L20A]

Fermento sounds like a bad name for a Magician. "Fermento the gassy"!!!

[Texas-Hunter]

Yes you can use buttermilk as a substitute...

[Meat Hunter]

How about a starter culture? Made it a few times following Kingudaroads posts here.....
http://www.smoked-meat.com/forum/sho...summer+sausage

It's so easy, even a caveman can do it

[Mark R]

Buttermilk I have, starter culture I do not soo, buttermilk it is - if I get there!
I'm using the ChaRcuteRie recipe, again - if I get there! Unless you have a better recipe????????

Thanks guy's!

[Mark R]

Funny thing , as I read the recipe, you add water to the Fermento to make a slurry - in essence - reconstituting the buttermilk@!

[Fishawn]

About (aboot in Canada) thyme for a MEGA UPDATE eh?

[Mark R]

Yup, I just finished the dishes!! Since you asked.

[Texas-Hunter]

Funny thing , as I read the recipe, you add water to the Fermento to make a slurry - in essence - reconstituting the buttermilk@!

I have used buttermilk with OK results.. Seems if you use the powdered buttermilk you can get more of the twang flavor your looking for..

[Mark R]

Meathunter, Thank You for the links. As I started putting it together from ChaRcuteRie, I realized there was something missing...like spice. So I went back to King's recipe and hopefully fixed it.
Again, Thank You MH. Would not have been right without your input!

[Fishawn]

That 'Ol Cat Daddy Todd be some good people

[Mark R]

That 'Ol Cat Daddy Todd be some good people

Just saved my ugly arse.

[Fishawn]

Just saved my ugly arse.

And, he sure can pick out one helluva Christmas present

[GratefulDave]

BassPro sells citric acid if you have one of them near you.
Good luck on the summer sausage!!

Dave

[curious aardvark]

yeah interested to know how the buttermilk thing goes.

Haven't yet done an acidified sausage. But I did find the starter culture I bought a while back in the freezer. I'd completely forgotten about it :-)

Just need to buy me some big arse collagen casing and I'm going to try to invent super-fast dried salami.
Or something very much like it lol