I'm back again. I have a freezer full of meat and giving it the old college try again this weekend.
Have had many success so far.
My question is this, and I apologize if this has been answered, run into the ground etc.....
Fermento. I understand its a dairy based product that helps with the lactic acid process.
My wife purchased some cultured buttermilk (dry) product. Is it the same thing? Will it produce the latic acid or do I need true Fermento?
Does anyone know the ingredients in fermento that you can purchase and make your own? I see it all over the place, amazon, sausage maker etc....but it is kind of expensive. I'm doing this as a hobby, however, I'm also doing it to try and save money.
So far I've ground my own hamburger, sausage, etc and its definately assisting with the ol' food budget...
So, fire away if you will....like I said, so sorry if this topic has been run in the ground.