I made summer sausage with deer meat and beef, I was told by a friend that I could replace fermento with cultured buttermilk blend so I did. I sent some to my brother and he says it has a gritty taste, I don't notice as much as he is saying but there is something about it that needs changing. Does anybody think that using cultured buttermilk vs fermento could be the problem? I got my recipe out of Great Sausage Recipes by Rytek Kutas
fermento vs cultured buttermilk
SmokingMeatForums.com Top Picks
- 7,321 Posts. Joined 12/2010
- Location: Ft Pierce Florida. Treasure Coast.
- Points: 591
- Select All Posts By This User
I have used buttermilk in smoked sausage before with great results. Like Dave said you could have had a fat-out or used to much buttermilk. The lactic acid could have been to much and made the meat have a grainy course texture.
Sometime we all have set backs, this happens and it hurts a bit because we loose the meat. It does not make you a bad sausage maker.
Keep on stuffing.