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going to make another batch of LJ's today and have a question for any one with the answer lol
1st im using Nepas "easy peasy LJ recipe"
his recipe calls for fermento and the first batch i used ECA in place of it well im out of ECA and my fermento is on its way, but i dont want to wait to make them, should i run up to the store and hope they still have some ECA or can i try powder buttermilk any thoughts or concerns??? please post em
Encapsulated citric acid is used to achieve the distinctive "tang" of lactic acid, which is associated with fermented (dry cured) sausages that require a lengthy fermentation time. Since citric acid is different from lactic acid, the taste will be more acidic (sour) then fully fermented sausages, but that may be indistinguishable for most.
This is a naturally occurring acid that has been coated with maltodexrine, a hydrogenated vegetable oil which will melt at 135° F; releasing the citric acid into the meat. This prevents the citric acid from releasing and prematurely lowering the pH of your sausage meat mix. If there is a premature release of the citric acid, the meat's pH will drop before the protein sets at 105-115° F - early release will have a negative effect on the texture of your finished sausage. It won't bind as well and the texture will be crumbly. Since this ingredient requires a temperature of 135°F to release the citric acid, this can not be used to make dry cure (fermented) sausages.
The average use is 1.50 - 1.80 ounces for 25 lbs. of meat; or .3 - .4 ounces per pound. Suggested use is no more then 3 oz (85 g.) for 25 lbs. of meat/fat or .12 ounce (3.40 g.) for 1 lb. meat/fat.
Add the encapsulated citric acid to the meat at the end of the mixing process (make sure you do not grind the meat again) blend into the meat by hand or by mixer. It is best to mix by hand, but if using a mixer, mix at low speed only until the acid is blended into the meat mix, usually about one minute. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
A dairy based product used in semi-dry cure products. Helps make a quality semi-dry cured sausage with the traditional tangy flavors, that are associated with sausages such as summer, pepperoni, thuringer, venison summer sausage, cervelat, and geotburg. Fermento eliminates the curing times necessary for the fermentation process to take place when using starter cultures. Instead of up to two days; you can now stuff your sausage and proceed to smoking. Manufacture claims you get more consistent results, than if you use starter cultures.
NOTE: Fermento is not recommended for dry cured (fermented) sausages.
Use no more then 6% of green wait of meat and fat, or the sausage will become mushy and the flavor will also be affected. The recommended use is 3%, equals 1/2 ounce per pound of meat and fat. If you want less “tang” use less than 3%, if more “tang” is required increase the amount of Fermento, but remember not to go beyond 6% - 6% equals 1 ounce per pound of meat and fat.
Substitutes: Cultured Buttermilk Powder (use as the same rate), or cultured buttermilk (replace liquid called for in the recipe.
Can you explain what type of sausages you are making; is your goal to add tang to fully cooked, or semi-dried sausage or dry cured sausage. That will help others to answer your question. I've tried to fully dry cure sausage but given up until I can set up a chamber to control the environment. For the time being I make semi-dried sausage.
Fermento sold by Sausage Maker is buttermilk powder. As far as it being expensive buttermilk powder, that can be misleading. Fermento is cultured buttermilk, which is always more expensive then most buttermilk, or buttermilk powders out there. Most buttermilk products are just skimmed milk with some type of acid added (such as citric acid) to give a tangy buttermilk flavor. If you go to the store a buy a good quality buttermilk powder like Saco's brand, you will see that Sausage Maker is a good deal. Cultured butter milk, will ferment in your sausage and give it an additional tang. Not as well as Bactoferm, but fermento develops the tangy taste much quicker; because the flavor of the buttermilk simulates the tangy flavor. I didn't like fermento at first until Mike (Mr. Walleye) pointed out that I needed to hold the sausage in the smoker longer.
I've never used Bactoferm, but you recipe should spell out which one to use. But it is best for dry curing over a longer period of time to develop the tangy taste. If you are semi-drying sausage then fermento or encapsulated citric acid is the best choice. If you are at a lost of which culture to purchase Charcuterie recommends Bactoferm F-RM-52 for dry curing.
When making semi-dry sausage as long as you add the proper amount of cure you shouldn't have to worry about botulism. The appropriate amount of cure #1 for semi-dried sausage is 1/4 teaspoon per pound of meat and fat. If you find a recipe from a good source, you should be alright.
IKRUS, morning.... I'm an idiot when it comes to fermenting sausage etc..... I did find this search interesting...... Do not know if Hab Smoker has it right or not.... just posting what I found.... Dave
going to make another batch of LJ's today and have a question for any one with the answer lol
1st im using Nepas "easy peasy LJ recipe"
his recipe calls for fermento and the first batch i used ECA in place of it well im out of ECA and my fermento is on its way, but i dont want to wait to make them, should i run up to the store and hope they still have some ECA or can i try powder buttermilk any thoughts or concerns??? please post em
