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Fermento/Buttermilk Questions - Smoking Meat Forums
WEBAug 29, 2011 · fermento and ECA will let you mix stuff smoke right away as the BactoFerms will require time to reduce the ph level in the meat thus creating the tang which work with the corn syrup solids. Liquid Buttermilk has the lactic acid in it already and will work fairly quick with just an overnight stay in the fridge.
Smokingmeatforums.comFermento Substitute - BRADLEY SMOKER
WEBDec 13, 2008 · fermento is cultured buttermilk, which is always more expensive then most buttermilk, or buttermilk powders out there. Most buttermilk products are just skimmed milk with some type of acid added (such as citric acid) to give a tangy buttermilk flavor.
Forum.bradleysmoker.comFermento/powdered buttermilk vs encapsulated citric acid
WEBNov 7, 2007 · "fermento" can be made by either using dry buttermilk solids as a replacement, or probably by using liquid buttermilk to replace the liquid portion of the sausage recipe. That being said - I'd use the fermento or buttermilk solids for sausages that would normally be fermented and aged to cure. Summer sausage and pepperoni.
Smokingmeatforums.comFermento substitute - Smoking Meat Forums
WEBMay 23, 2007 · Jan 11, 2006. 61. 10. Northern New England. May 22, 2007. #1. Anyone who is familiar with the Sausage Maker and their catalog knows about a product they sell called fermento. It creates the tartness in home made beef or venison sticks which makes the flavor similar to a Slim Jim. So call me cheap or an overly frugal Yankee but I really have …
Smokingmeatforums.comFermenting summer sausage - Smoking Meat Forums
WEBSep 4, 2018 · fermento & ECA will not ferment the meat. Both are activators to give a sour or tang to the meat. For real fermented sausage you need to use a fermenting agent of the Bactoferm line or other agents found in other countries. Most bacto agents are used with cure #2. However you can use Safepro F-LC with either cure 1 or 2. Info on Safepro F-LC
Smokingmeatforums.comFermento? - BRADLEY SMOKER
WEBOct 28, 2013 · fermento - Use to produce a tangy taste in sausage such as summer, pepperoni and thuringer. The recommended level to start with is 3%, add up to 6% to produce a more tangy taste, but do not exceed 6% or the sausage will become mushy. This product does not require refrigeration. ENCAPSULATED CITRIC ACID: Use …
Forum.bradleysmoker.comFermento question
WEBLogged. #2. November 08, 2009, 09:36:49 AM. Hi JPS and welcome to the forum. I agree with NePas As far as I know fermento doesn't have a specific shelf life just as long as it's kept dry doesn't get lumpy you should be good to go! Mike. Click On The Smoker For Our Time Tested And Proven Recipes.
Forum.bradleysmoker.comQuestion about eca vs fermento - forum.bradleysmoker.com
WEBJan 27, 2010 · ECA is 1.80 oz per 5 pounds of meat Powdered CA is 0.40 oz per 5 pounds of meat fermento is used at 1oz per pound of meat. Try not to exceed 6oz of fermento. IE 10 pounds of meat has 6 oz of fermento Hope this helps some.
Forum.bradleysmoker.comECA and or fermento - BRADLEY SMOKER
WEBNov 29, 2009 · fermento makes the sausage do this naturally through a fermentation process of about 8 hrs with 90 deg temperatures. ECA skips the fermention process and just gives the tangy flavor. Is all of this correct ? If the recipe calls for powdered dextrose and fermento , and one chooses to use ECA is the powdered dextrose still added ?
Forum.bradleysmoker.comECA/fermento question - Smoking Meat Forums
WEBDec 13, 2020. #5. ECA and fermento are NOT the same. Easy to explain. Encapsulated Citric Acid is citric acid with a hydrogenated cotton seed oil coating. The coating prevents the citric acid from releasing in the meat during mixing and stuffing. If released prematurely, the sausage will not hold together. Meat must reach 150 degrees F for the
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