I finally decided to try a sample log of summer sausage and have done a lot of reading about how to get that "tang" we all want. I didn't want to wait for mail order to receive either the Bactoform or Fermento or Encapsulated citric acid so decided to take a couple of people's advice and use cultured buttermilk powder. I'm making a 3 LB stick, so used 1.5 ounces. As I was preparing my cure/spice slurry, I realized that I didn't have any non-chlorinated water. All I could come up with was a bottle of O'Doule's Amber, so in went a half cup. After I ground the lean and fat and turned to get the slurry to mix in, lo and behold the thing was foamy and working hard. I'd read some folks say that powdered buttermilk would only flavor the sausage, but I swear this thing was active. My plan was to space this process out over 4 days - grind/mix, rest in fridge overnight. Grind finer, rest in fridge overnight. Stuff, rest in fridge overnight then smoke until done. I'll let you know if I can get enough cultures to make a good tang. Anyone else try this type of cycle with the same ingredients?
post #1 of 13
1/21/10 at 11:10am