I just made snack sticks with fermento for a little tang. Do I need to smoke them immediately? Will letting them sit overnight add a little more tang or ruin the sticks?

]]>https://waltonsdev.nodebb.com/topic/2199/fermentoRSS for NodeFri, 11 Sep 2026 08:34:45 GMTThu, 19 Mar 2020 00:06:32 GMT60@mstarr
boys will be boys
Sorry about the Fermento, I quit using it as well.

]]>https://waltonsdev.nodebb.com/post/14905https://waltonsdev.nodebb.com/post/14905Sat, 21 Mar 2020 13:13:50 GMTSo the sticks turned out really good overall. However as far as fermento adding a tang, I’m not impressed. I am not picking up any tang. I used an ounce per pound as it recommended but got nothing. I did learn on lesson though. Don’t cut them and put them in the fridge overnight when there are two twelve year old boys in the same room. They must have eaten 3lbs of sticks last night

]]>https://waltonsdev.nodebb.com/post/14889https://waltonsdev.nodebb.com/post/14889Fri, 20 Mar 2020 19:49:04 GMTJoe Hell true, I was conducting experiments with dough systems to modify the the protein characteristics. Some of my findings also hold true with meat protiens. Something to think about.

]]>https://waltonsdev.nodebb.com/post/14841https://waltonsdev.nodebb.com/post/14841Thu, 19 Mar 2020 19:48:07 GMTDave R Encapsulated might be the way to go like the citric at Walton’s. I can’t imagine a need for that version when it applies to wine as you would want it to dissolve rather quickly.

]]>https://waltonsdev.nodebb.com/post/14839https://waltonsdev.nodebb.com/post/14839Thu, 19 Mar 2020 19:40:55 GMTJoe Hell great point, I was using them as an encapsuled ingredient. Thanks for the clarification

]]>https://waltonsdev.nodebb.com/post/14837https://waltonsdev.nodebb.com/post/14837Thu, 19 Mar 2020 19:35:02 GMTDave R Malic and Lactic acids can be purchased anywhere that sells wine/beer making supplies.

]]>https://waltonsdev.nodebb.com/post/14829https://waltonsdev.nodebb.com/post/14829Thu, 19 Mar 2020 18:48:22 GMTECA works great, I liked using malic or lactic acid to provide a mellow acidic profile. I don’t think that they are readily available for the market at this time. Please let us know how they turn out.

]]>https://waltonsdev.nodebb.com/post/14827https://waltonsdev.nodebb.com/post/14827Thu, 19 Mar 2020 18:33:35 GMTThanks guys. I ended up holding them in the fridge overnight and I’m approaching the final temp in the smoker now. Always been an ECA fan but curiosity got to me for trying something different. I’ll let you know how they turn out. I hope they taste as good as they smell.

]]>https://waltonsdev.nodebb.com/post/14826https://waltonsdev.nodebb.com/post/14826Thu, 19 Mar 2020 17:50:02 GMTDry cured salami etc shoot for a temperature around 70 degrees F. That is using a Bactoferm product. I used the Fermento in summer sausage for a high moisture product with a twang.

]]>https://waltonsdev.nodebb.com/post/14824https://waltonsdev.nodebb.com/post/14824Thu, 19 Mar 2020 17:15:46 GMTDave R What temp do you hold at? some starters I was under the impression need a little temp to work?

]]>https://waltonsdev.nodebb.com/post/14819https://waltonsdev.nodebb.com/post/14819Thu, 19 Mar 2020 16:06:55 GMTJonathon I used it a while ago.
I used it in summer sausage.
It is a culture, so it requires to be stuffed and held
Overnight prior to smoking

]]>https://waltonsdev.nodebb.com/post/14818https://waltonsdev.nodebb.com/post/14818Thu, 19 Mar 2020 16:00:33 GMT@mstarr We don’t sell Fermento so no Walton’s employee would be able to give you any guidance here. Not sure if anyone else here has used the fermento? Joe Hell have you used it?

]]>https://waltonsdev.nodebb.com/post/14809https://waltonsdev.nodebb.com/post/14809Thu, 19 Mar 2020 12:56:46 GMT