or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Please help re: buttermilk speading up ferment on Summer Sausage
New Posts  All Forums:Forum Nav:

Please help re: buttermilk speading up ferment on Summer Sausage

post #1 of 5
Thread Starter 

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

post #2 of 5
Thread Starter 
Didn't anyone have an idea on the buttermilk question?
post #3 of 5
1.5 cups of liquid buttermilk should get u where u want for 10 lbs. fermento is just a more finely powdered buttermilk powder.
post #4 of 5
Thread Starter 

Thank you!  I appreciate the response.

post #5 of 5

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!!!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Please help re: buttermilk speading up ferment on Summer Sausage