Please help re: buttermilk speading up ferment on Summer Sausage

Discussion in 'Sausage' started by seadog92, Dec 10, 2013.

  1. seadog92

    seadog92 Smoke Blower

    Please, forgive me if I'm asking a question that's been hammered to death, but I've not been able to find an answer to my question in the search format.  Here's my issue.  My son is coming from out of town for two days, and he asked if I would show him how to make sausage.  I'd like to try my hand at making summer sausage.  It seems to me that I've read somewhere that if I used liquid buttermilk instead of Fermento in my summer sausage, that I can mix meat on Friday and smoke on Saturday.  This would allow my son to see the whole process.

    I have Rytek's book and was going to use that recipe, but instead of the Fermento, use liquid Buttermilk.  I also have a small container of the buttermilk powder if I should use that instead.  It just seemed to me that I read someplace that using the liquid would give the sausage the tang without having to "ferment" for a couple days.  If I'm remembering correctly (I can't find where I read that originally) how much liquid buttermilk should I use for 10 lbs of meat?  If it's best to use the powdered buttermilk, do I just substitute 1 1/2 cups of that for the 1 1/2 cup of Fermento?

    Thanks. I'll be posting my process with photos once my son gets here and we can start!

    Paul
     
  2. seadog92

    seadog92 Smoke Blower

    Didn't anyone have an idea on the buttermilk question?
     
  3. elginplowboy

    elginplowboy Meat Mopper

    1.5 cups of liquid buttermilk should get u where u want for 10 lbs. fermento is just a more finely powdered buttermilk powder.
     
    Last edited: Dec 12, 2013
  4. seadog92

    seadog92 Smoke Blower

    Thank you!  I appreciate the response.
     
  5. stayhot

    stayhot Smoking Fanatic

    I have used buttermilk several times in summer sausage and snack sticks and it was ok not great. The best thing that I found and have been using it religiously since is Bactoferm F-LC. It gives the perfect tang EVERYTIME while buttermilk you really need to have an imagination to taste it. I use 1/4 t of it dissolved in 1/4 cup of distilled H20 for a 5# batch and leave it ferment for at least 48 hours or even a little more. This was a suggestion to me from Woodcutter, Thanks!!!
     

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