Fermento

[Cabelas90]

Dave R What temp do you hold at? some starters I was under the impression need a little temp to work?

[Dave R]

Dry 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.

[Mike S]

Thanks 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.

[Dave R]

ECA 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.

[Joe Hell]

Dave R Malic and Lactic acids can be purchased anywhere that sells wine/beer making supplies.

[Dave R]

Joe Hell great point, I was using them as an encapsuled ingredient. Thanks for the clarification

[Joe Hell]

Dave 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.

[Dave R]

Joe 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.

[Mike S]

So 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

[Dave R]

@mstarr
boys will be boys
Sorry about the Fermento, I quit using it as well.