- Joined Jan 8, 2011
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.