- Sep 13, 2013
- 122
- 24
Please, forgive me if I'm asking a question that's been hammered to death, but I've not been able to find an answer to my question in the search format. Here's my issue. My son is coming from out of town for two days, and he asked if I would show him how to make sausage. I'd like to try my hand at making summer sausage. It seems to me that I've read somewhere that if I used liquid buttermilk instead of Fermento in my summer sausage, that I can mix meat on Friday and smoke on Saturday. This would allow my son to see the whole process.
I have Rytek's book and was going to use that recipe, but instead of the Fermento, use liquid Buttermilk. I also have a small container of the buttermilk powder if I should use that instead. It just seemed to me that I read someplace that using the liquid would give the sausage the tang without having to "ferment" for a couple days. If I'm remembering correctly (I can't find where I read that originally) how much liquid buttermilk should I use for 10 lbs of meat? If it's best to use the powdered buttermilk, do I just substitute 1 1/2 cups of that for the 1 1/2 cup of Fermento?
Thanks. I'll be posting my process with photos once my son gets here and we can start!
Paul
I have Rytek's book and was going to use that recipe, but instead of the Fermento, use liquid Buttermilk. I also have a small container of the buttermilk powder if I should use that instead. It just seemed to me that I read someplace that using the liquid would give the sausage the tang without having to "ferment" for a couple days. If I'm remembering correctly (I can't find where I read that originally) how much liquid buttermilk should I use for 10 lbs of meat? If it's best to use the powdered buttermilk, do I just substitute 1 1/2 cups of that for the 1 1/2 cup of Fermento?
Thanks. I'll be posting my process with photos once my son gets here and we can start!
Paul
