I'm trying to make some venison summer sausage from Rytek's book...I tried a small test batch the other night....it calls for Fermento.....I've been reading about it on here and have a few questions. First off, does this stuff work by actually going through a fermentation process? I haven't been able to find a definite answer on this...I even called sausagemaker.com and they didn't know The reason I ask is because in Nepas's thread on smokies here:http://www.smokingmeatforums.com/t/110217/smokies he uses cultured buttermilk (liquid) and refrigerates overnight...says to let the lactic acid work....then Rytek's recipe for Sausage Snack Sticks, he holds them in the smoker at 90-110* for 8 hrs and says for more tang, hold for 12 hours. But the summer sausage recipe, he just holds at room temp for 4-5 hours. Last, is cultured buttermilk powder the same thing? I read it was but it didn't work the first time I tried it. The ingredients look like what is in Fermento.