alternatives to "Fermento" and citric acid?

[TasunkaWitko]

are there any?

[Sam3]

I'm going to go out on a limb here and say Powdered Buttermilk as an option.
I haven't tried it myself, I do see that Texas-Hunter uses it in his Venison Summer Sausage recipe.

[TasunkaWitko]

hey, thanks sam ~ i remember now that that had been mentioned before, but forgot about it because powdered buttermilk isn't available around here.

but then again ~ there's amazon, so i'm good to go!

[Ryan]

hey, thanks sam ~ i remember now that that had been mentioned before, but forgot about it because powdered buttermilk isn't available around here.

but then again ~ there's amazon, so i'm good to go!

Ron if you got a Walmart close by they should have it, mine did anyways.

On another note I was thinking about this the other night, it'd be kind of nice to have a sticky in the sausage forum for substitutions. Ryteks book calls for soy protein for binders. if a newbie reads that they may think its the only think. But since joining here I found oats will work just not sure of the rate to use. Sorry Ron for the hijack but there are several other ingredients in his book that would be nice to know a substitute.

[TasunkaWitko]

no hijack at all, ryan, i think it's a great idea. "soy protein," "powdered dextrose," "fermento" and "bactoferm" all sound very modern and "artifical" to me (rightly or wrongly), and aside from that, they are difficult and expensive to acquire, so i am all for workable alternatives that allow me to list familiar ingredients.

speaking of the powdered buttermilk, i think you might be right about wal-mart. i checked amazon, and when i saw this picture:



it sure rang a bell, and i think i've seen it ebfore without realising what it was. i'll check at the first opportunity.

[Mark R]

Bactofirm is what I use Ron. Expensive and you have to "ferment" the sausage but the results are worth it. I know TH uses powdered buttermilk to replace Fermento.

[TasunkaWitko]

it sounds like a good way to go, so i'll give it a shot and see what i end up with.


does anyone have any information on whether or not it would be used in the same amount as fermento called for in a recipe?

[Ryan]

it sounds like a good way to go, so i'll give it a shot and see what i end up with.


does anyone have any information on whether or not it would be used in the same amount as fermento called for in a recipe?

In TH's recipe its 1/2c for 5 pounds. Love his recipe hoping to make some this weekend.

[Ryan]

I could be wrong but I vaguely remember the longer you let it sit after mixing the more twang maybe somebody can answer that.

[Mark R]

Here is TH's post
http://www.smoked-meat.com/forum/showthread.php?t=23688

[TasunkaWitko]

perfect - thanks, guys!

[Mark R]

Flavor was really good... Just how I remember it... I would add about a whole cup of PBM next time.. I like a bit more twang to it..

And yes Mark, rest in the frig a night or two for a bit more flavor from the PBM.. It's not as strong as Fermento.. But it's not as expensive either..

[Richtee]

I guess the best alternative is a few months in a dry age/fermenting chamber...

[TasunkaWitko]

that thought did cross my mind, but who wants to wait that long?!?

[TasunkaWitko]

well, there it is ~ seeing that photo jarred my memory: i HAD seen that smiling chef before! and sure enough, there he was at wal-mart; i guess i had always just glazed over it before.

in any case, i have some now, and will give it a try with a worthy project sometime soon; either summer sausage or perhaps pepperoni. if anyone has any other good, traditional, and EASY suggestions, let me know.