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fermento vs cultured buttermilk

post #1 of 5
Thread Starter 

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

post #2 of 5
You could have over cooked it.... had a "fat out".... that makes meat gritty like sawdust....
post #3 of 5

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.

post #4 of 5

I have been using Non Fat Dry Milk NFDM with great results, just picked up some fermento this last weekend and will be giving it a try. 

 

A full smoker is a happy smoker 

 

DS 

post #5 of 5

Does your recipe have Soy Protein Concentrate?  If so, too much of that can give you a mealy or gritty texture.

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