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butter milk

post #1 of 9
Thread Starter 
I don't have any fermento but i have butter milk. I want to now when adding it to my mix to get the tang, do i add the butter milk instead of the water or do i cut my water amount back and add the buttermilk. I can get a product called salami conditioner which i was told is Canada's version of fermento. I cant get it till Thursday, and I have all my meat ready to go. This is why I want to know about the buttermilk. The sausage I plan on making is a thungrer and a cerlvet. I do have granulated ca and was told that if I use the wrong amount it will cause the sausage to dry out and go crumbly, so i don't want to screw up some good meat.
post #2 of 9
Quote:
Originally Posted by grimreeper View Post

I don't have any fermento but i have butter milk. I want to now when adding it to my mix to get the tang, do i add the butter milk instead of the water or do i cut my water amount back and add the buttermilk. I can get a product called salami conditioner which i was told is Canada's version of fermento. I cant get it till Thursday, and I have all my meat ready to go. This is why I want to know about the buttermilk. The sausage I plan on making is a thungrer and a cerlvet. I do have granulated ca and was told that if I use the wrong amount it will cause the sausage to dry out and go crumbly, so i don't want to screw up some good meat.


GR

 

Yes use the BM in place of the water. Dont worry if the mix gets a white tint, you will be fine.

post #3 of 9

Sounds like nepas has you covered.

post #4 of 9
Thread Starter 
Thanks Nepas . Have you done any fermented sausage like salami. If so how.
post #5 of 9
Quote:
Originally Posted by grimreeper View Post

Thanks Nepas . Have you done any fermented sausage like salami. If so how.


Do you have Rytek's book for sausage making?

post #6 of 9
Thread Starter 
yes i do. Up here in canada we cant get cure #2. The only way to get it is if we buy a kit and take cure #2 out of it, and use it that way.
post #7 of 9
Quote:
Originally Posted by grimreeper View Post

I don't have any fermento but i have butter milk. I want to now when adding it to my mix to get the tang, do i add the butter milk instead of the water or do i cut my water amount back and add the buttermilk. I can get a product called salami conditioner which i was told is Canada's version of fermento. I cant get it till Thursday, and I have all my meat ready to go. This is why I want to know about the buttermilk. The sausage I plan on making is a thungrer and a cerlvet. I do have granulated ca and was told that if I use the wrong amount it will cause the sausage to dry out and go crumbly, so i don't want to screw up some good meat.

 

Morning, I found a product I am going to try in a few days. "Cultured Buttermilk". I found it at the grocery store in the baking section I think. The better half uses it mixed with water for a meat coating before cooking.

We have a local grocery that has it's own butcher shop. The butcher makes sausage etc. He makes a buttermilk pork breakfast sausage (not stuffed) that is soooo good. When fried, it is a stand alone entree. My mouth is watering.

Now to the point of this rant. The Cultured B'milk is finely ground exactly like "soy protein concentrate". I am planning on doing a substitution of the two products and do a taste test.

I would ask him his recipe, but........

So, I haven't tried it yet. Don't know if it is 1:1 substitution. Don't know what it will taste like. Basically I DON'T KNOW S**T! 

I figure it is worth a try for me. That sausage is sooo good.

You have my thoughts. Good smokin' Dave
 

post #8 of 9
Quote:
Originally Posted by grimreeper View Post

Thanks Nepas . Have you done any fermented sausage like salami. If so how.


gr

 

yes i have done fermented sausage many times.I use Bactoferm LHP and Bactoferm F-RM-52.

 

When doing these type of fermenting you need to have the right R/H Relative Humidity and this consists of some other equipment. Cool mist humidifier, fermenting chamber, controls, cure #2 which is way different than cure #1

 

My fridge is being used right now for another project but when done i will post pics of some dry cured fermented sausage.

post #9 of 9

I'm not sure where you are, but I can walk into a local store & pick up a 2lb bag of Prague Powder #2 right off the shelf.

 

Also, as for Fermento, it isn't a fermenting agent, but just a flavour additive that imitates the taste of fermented sausage without any actual fermentation.
 

Quote:
Originally Posted by grimreeper View Post

yes i do. Up here in canada we cant get cure #2. The only way to get it is if we buy a kit and take cure #2 out of it, and use it that way.
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