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Summer sausage, fermented with buttermilk
Thanks! I really like how the casing turned out and will be doing this again. Tasted and disappointed--no tang at all. So I'm going for broke next time: same summer sausage recipe, same proportion of meats (spices are spot on, and I might add a little more garlic), and more buttermilk, maybe... -
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Summer sausage, fermented with buttermilk
"I did make a fermented summer sausage using buttermilk only." Did I speak too soon? ;-) Waiting to hear further thoughts. -
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Summer sausage, fermented with buttermilk
Yes, a great source, perhaps better than he (Victor) knows. I learned quite a bit. And I did read over your chicken sausage post, DougE. Very encouraging to know your thoughts; Parmesan cheese and sundried tomatoes are a delicious combo. As it happens I mixed up Victor's chicken sausage last... -
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Summer sausage, fermented with buttermilk
Took longer than two weeks to get around to this, but I did make a fermented summer sausage using buttermilk only. (Wanted to use homemade sauerkraut juice; unfortunately it was past its prime.) My recipe came from Victor of Taste of Artisan, who adapted a Marianski formula. I made just three... -
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Hello from NW Minnesota
Yes, it helps! (Ouch though on that pH meter--need to save up for it.) I can practice with this one. Great channel, by the way. Very do-able recipes for someone like me, a basement floor beginner. -
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Hello from NW Minnesota
I should add that the Italians ferment sausage (e.g., cotechino) with their good homemade red wine; the bottled stuff at a liquor store won't do. Quite a few options here. Worthwhile to study their technique. -
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Hello from NW Minnesota
Oh yes to all of the above! Wish I could find again a wonderful research paper posted online (once upon a time, can't seem to find it now) that discussed the rise and fall of bacterial strains (and yeasts) in sauerkraut--it's a mystery on so many levels. Hope this works--golly, if it does, how... -
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Hello from NW Minnesota
Yes, it does feel a bit like flying without a net. (Sorry about the black humor.) I intend to be scrupulous and do small 1 lb. batches. I make my own cold ferment kraut and will be working from a proven recipe for the sausage; I need to figure out fermentation times and temps though. There is a... -
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Hello from NW Minnesota
Hello again and thanks for all the kind greetings. A forum member has suggested adding 3 T. raw (active cultures) sauerkraut juice per lb. ground meat and notes that an extended fermentation period is required. I'm planning to try this with a simple summer sausage recipe (do I use cure #2?)... -
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Hello from NW Minnesota
Hello back and thanks for your interest! I'm thinking that Great Grandpa (I'm German on both sides) didn't run to the store every time he wanted to make fermented sausage; he would have used what he had, and a good batch of sauerkraut has a particularly robust culture. I also keep a mesophilic... -
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Hello from NW Minnesota
First time posting, but I've enjoyed reading throughout the site and learning as I go. Someone mentioned using fresh, active sauerkraut juice as a meat fermentation starter and I'm interested. The juice from naturally fermented sauerkraut has a great many applications. I'm now using it mostly to...
