You've gotta respect a man that when it warms up a little his first thoughts go to cleaning the Pit!
I salute you sir!
It sure will work....I use venison for SS all the time..
Prague Powder #1 is the same as Instacure 1, Pink Salt 1 and some other brand names. Fermento is a flavouring to imitate dry fermenting a sausage. FB casings are casings that are artificial but allow smoke through. I get them all from a local sausage supplier, Stuffers. However that is in Canada. I think you will find one of the sponsors of the forums, MeatProcessingProducts.com carries them all.
The links are:
Prague Powder/Instacure 1
FB (Fibrous) Casings
Also, a lot of sporting good stores that serve hunters have some of these product.
I hope this helps.
Huge, huge difference! They are not even close as being the same product! Stuffer's Fermento is GDL (Glucono Delta Lactone). The recommended and safe amount of this chemical is 6g. per kg. And you used six times that amount! Frankly, I would not eat your summer sausage. Sausagemaker Fermento is basically buttermilk powder and you could can't overdose on that stuff.
I realize that most people make sausage based on Ryteks recipes calling for the buttermilk Fermento he invented, and I just don't understand why Stuffer's chooses to sell their salami conditioner under the same name. For people who do not read labels it's downright dangerous!
BTW, when did Moosomin end up in the Rockies?
Har! That is definitely an American export. When I was growing up, a sandwich on a long bun was a hero sandwich. It was a real treat when we got one because they were so much bigger.