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butter milk

Discussion in 'Sausage' started by grimreeper, Feb 21, 2011.

  1. grimreeper

    grimreeper Smoke Blower

    I don't have any fermento but i have butter milk. I want to now when adding it to my mix to get the tang, do i add the butter milk instead of the water or do i cut my water amount back and add the buttermilk. I can get a product called salami conditioner which i was told is Canada's version of fermento. I cant get it till Thursday, and I have all my meat ready to go. This is why I want to know about the buttermilk. The sausage I plan on making is a thungrer and a cerlvet. I do have granulated ca and was told that if I use the wrong amount it will cause the sausage to dry out and go crumbly, so i don't want to screw up some good meat.
     
  2. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★


    GR

    Yes use the BM in place of the water. Dont worry if the mix gets a white tint, you will be fine.
     
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like nepas has you covered.
     
  4. grimreeper

    grimreeper Smoke Blower

    Thanks Nepas . Have you done any fermented sausage like salami. If so how.
     
  5. bmudd14474

    bmudd14474 Legendary Pitmaster Staff Member Administrator Group Lead OTBS Member ★ Lifetime Premier ★


    Do you have Rytek's book for sausage making?
     
  6. grimreeper

    grimreeper Smoke Blower

    yes i do. Up here in canada we cant get cure #2. The only way to get it is if we buy a kit and take cure #2 out of it, and use it that way.
     
  7. daveomak

    daveomak Epic Pitmaster OTBS Member SMF Premier Member

    Morning, I found a product I am going to try in a few days. "Cultured Buttermilk". I found it at the grocery store in the baking section I think. The better half uses it mixed with water for a meat coating before cooking.

    We have a local grocery that has it's own butcher shop. The butcher makes sausage etc. He makes a buttermilk pork breakfast sausage (not stuffed) that is soooo good. When fried, it is a stand alone entree. My mouth is watering.

    Now to the point of this rant. The Cultured B'milk is finely ground exactly like "soy protein concentrate". I am planning on doing a substitution of the two products and do a taste test.

    I would ask him his recipe, but........

    So, I haven't tried it yet. Don't know if it is 1:1 substitution. Don't know what it will taste like. Basically I DON'T KNOW S**T! 

    I figure it is worth a try for me. That sausage is sooo good.

    You have my thoughts. Good smokin' Dave
     
     
  8. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★


    gr

    yes i have done fermented sausage many times.I use Bactoferm LHP and Bactoferm F-RM-52.

    When doing these type of fermenting you need to have the right R/H Relative Humidity and this consists of some other equipment. Cool mist humidifier, fermenting chamber, controls, cure #2 which is way different than cure #1

    My fridge is being used right now for another project but when done i will post pics of some dry cured fermented sausage.
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    I'm not sure where you are, but I can walk into a local store & pick up a 2lb bag of Prague Powder #2 right off the shelf.

    Also, as for Fermento, it isn't a fermenting agent, but just a flavour additive that imitates the taste of fermented sausage without any actual fermentation.
     
     
    Last edited: Feb 20, 2011