Sausage question

[Jerkbiat]

Ok, to all you experts. I have a summer sausage recipe that calls for Fermento. I believe that is a binder, correct? I see some of you use powdered milk in your sausage mix. Is the powdered milk doing the same thing as the Fermento is doing? I am guessing the powdered milk is cheaper. Thanks,

[mike89]

never used it, but this is what I found on the enternet;

Fermento

Also Known As: Fermento Starter Culture

Origin: USA

Ingredients: Cultured Whey Protein and Skim Milk

Taste and Aroma: Tangy

Uses: Fermento is a starter culture for use in semi-dry cured sausage. Fermento allows you to cut out the long curing time for fermentation and stuff and smoke your sausages immediately. Use 1 ounce of Fermento for every 2 pounds of meat. Typically used for summer sausages.

Substitutes: Citric Acid, Prague Powder Number 1 and Dextrose Monohydrate

hope this helps ya...

[Boar]

tangy aroma and tast, maybe thats why they use it i  summer saus.

[Reinhard]

The Curley's salami, sticks and some summer sausage seasonings package, cure 1 is included along with a packet that says "Flavor Enhancer".  That flavor enhancer has salt, sugar, MSG and seasonings in it as well.  Boar is right about the flavor being more tangy.  Kind of like the taste of thuringer vs regular summer sausage.  good luck.

[Jerkbiat]

Thanks Fellers!

[KEN W]

Powdered milk does not take the place of a fermenter.  I have used citric acid and Fermento. Fermento gives a milder tang than citric acid. Basically it ads a culture to the summer sausage to get that tang.

Instead I add powdered buttermilk. It gives the same tang as Fermento. Stores easy.You do have to let the summer sausage sit in the fridge for a couple days after smoking to let the fermenter work.

[mike89]

powered butter milk, that is a new one...  where did ya find that?  thanks..

[LPS]

I just made a batch of summer sausage and threw it away.  Had a strange taste that I did't like.  I got the new meat mixer awhile  back.  Did all of the mixing in it.  Of course it is metal.  I see on the High Mountain mix that it says don't mix in metal container.  I wonder if that was the bad taste?  I could have mixed the meat in the mixer but should have done the flavor mixing in a plastic container I am thinking.  Anyone know about this???

[Boar]

Barry that's an interesting thought, I think back on my sausage and I wanna say I get better sausage from mixing by hand in a plastic container, and now I'm paranoid to use the mixer. but at the same time I cant see mixing for a ten minuets in a constant revolving container affect tast, sitting over noight in one very possible. good thought.

[delcecchi]

powered butter milk, that is a new one...  where did ya find that?  thanks..

Got this at grocery store.  Might not be right stuff though.


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[Rebel SS]

My Dad used to drink cultured buttermilk.   

[mike89]

Barry that's an interesting thought, I think back on my sausage and I wanna say I get better sausage from mixing by hand in a plastic container, and now I'm paranoid to use the mixer. but at the same time I cant see mixing for a ten minuets in a constant revolving container affect tast, sitting over noight in one very possible. good thought.

done it both ways, I'm not sure what you had happen..  meat metal who knows,,,

[LPS]

I noticed afterwards it said in large capital letters.  DO NOT MIX IN METAL CONTAINER.   So that is what I am worried about. 

[KEN W]

powered butter milk, that is a new one...  where did ya find that?  thanks..

Got this at grocery store.  Might not be right stuff though.

Yup.....that's the one from the grocery store.

[mike89]

I noticed afterwards it said in large capital letters.  DO NOT MIX IN METAL CONTAINER.   So that is what I am worried about.

never seen that before.....   don't know....  need RH or boar on this....

[Boar]

dont know what would be in the mix to make it non compliant with metel but it wS obviouly a warning for reason, dont know what thogh, hut seems like lps experienced to out come.

[deadeye]

This is my one shot at posting a recipe.  I remember making this a number of years ago and if memory serves me correctly, it was very simple and good.  I plan to give it another go in a day or two. 

This makes three one pound rolls.

3 pounds ground venison
1 tsp liquid smoke
1/8 tsp black pepper
1/2 tsp onion powder
2 tsp mustard seed
1/4 tsp garlic powder
1 cup cold water
3 table spoons Morton Tender Quick salt

Mix well, Make sure to sprinkle in the Morton Tender Quick (curing salt) as you mix to make sure it gets evenly distributed throughout the ground venison.
Divide in three, and roll into cylinders (approximately 1.5 inches in diameter)
Place rolls in tin foil shiny side in. Refrigerate for 24 hours.
Poke holes in foil bottom and place on broiler pan.
Preheat oven to 350 degrees. Bake for 1 1/2 hours.

Note: I used this recipe a few years ago and thought it tasted just like butcher shop stuff.
Two things I remember. 1. It's important to get the salt even through out the mix and 2. It doesn't last as long as store bought stuff so freeze it in chunks that you will likely eat in a few days or so.

[Rebel SS]

AHA!!!

 From the Hi Mountain PDF instructions on why NOT to use a metal container:

Store the strips or ground sausage in a plastic storage bag or NON\METALLIC container and refrigerate for at least 24 hours.! (Storing the strips or ground mix in a metal bowl can leave your meat with a metallic taste)

[LPS]

That may be the issue then Rebs.  It didn't taste terrible but it was a taste that you can definitely tell is there.  I didn't like it.  Good lesson but wasted some meat....   

[Boar]

well duh reb everyone know that , that why one makes a foil tent for the c bacon so's the foil don't touch the bacon leaing a foil taste on it, they way lps was expressing it and the warning on the package I felt it went deepr thant that.

[Rebel SS]

Well exccuuuuse me for livin'. Quit asking for help if ya don't want people to try to help ya out, then. Go pack yer sausage in whatever ya want.

[Boar]

hey i gave you a wink face ya big turd blossom