Landjager Try. Fermento question

[ddemerath]

Nephew gave me some venison this week and asked me to make some jerky and/or sausage,  Thought I'd try some Landjager, the easy type.  The recipe calls for fermento.  Is there something I can substitute for this or do I need to order this on-line.

Thanks

 

[chef jimmyj]

This should help you... http://www.smokingmeatforums.com/t/59270/fermento-powdered-buttermilk-vs-encapsulated-citric-acid

You can also Search Fermento for more info. A PM to Nepas would be worthwhile, he makes a lot of Landjager or try an Advanced Search with Landjager and Nepas...JJ

 

[daveomak]

I've looked and can't confirm......   Saco cultured buttermilk is very similar if not the same thing..  Grocery store item .....

: A cultured  blend of sweet cream, churned buttermilk, sweet dairy whey, and lactic acid. 

 

[boykjo]

 
I've looked and can't confirm......   Saco cultured buttermilk is very similar if not the same thing..  Grocery store item .....

: A cultured  blend of sweet cream, churned buttermilk, sweet dairy whey, and lactic acid. 

Yep.. Ive used this before................

buttermilk.jpg

• boykjo
• Oct 15, 2013

 

[smokinhusker]

 

 
I've looked and can't confirm......   Saco cultured buttermilk is very similar if not the same thing..  Grocery store item .....

: A cultured  blend of sweet cream, churned buttermilk, sweet dairy whey, and lactic acid. 

Yep.. Ive used this before................

buttermilk.jpg

• boykjo
• Oct 15, 2013

Same stuff I use - got the idea from NEPAS. 

 

[ddemerath]

Thanks all for the quick replies.  I will try the buttermilk and see how it tastes!

 

[ddemerath]

We took the plunge last night and made up 10 lbs of landjaeger last night.  Hopefully they turn out OK.  We did use the buttermilk but only had 29-32mm casings so they appear rather large.  Made up 6-8" links and they are pressed and resting in the refrigerator till I can get home from work to run them thru the smoker.  Hopefully they all fit.  I will try to get some pictures later.