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post #1 of 3
Thread Starter 

Hello friends,


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 I said, so sorry if this topic has been run in the ground.

post #2 of 3

texas.gif  Good afternoon and welcome to the forum, from a finally cooling down East Texas. Lots of great people and tons of information.  


Glad your back




post #3 of 3

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

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