butter milk

Discussion in 'Sausage' started by grimreeper, Feb 21, 2011.

  1. grimreeper

    grimreeper Smoke Blower

    I don't have any fermento but i have butter milk. I want to now when adding it to my mix to get the tang, do i add the butter milk instead of the water or do i cut my water amount back and add the buttermilk. I can get a product called salami conditioner which i was told is Canada's version of fermento. I cant get it till Thursday, and I have all my meat ready to go. This is why I want to know about the buttermilk. The sausage I plan on making is a thungrer and a cerlvet. I do have granulated ca and was told that if I use the wrong amount it will cause the sausage to dry out and go crumbly, so i don't want to screw up some good meat.
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    GR

    Yes use the BM in place of the water. Dont worry if the mix gets a white tint, you will be fine.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Sounds like nepas has you covered.
     
  4. grimreeper

    grimreeper Smoke Blower

    Thanks Nepas . Have you done any fermented sausage like salami. If so how.
     
  5. bmudd14474

    bmudd14474 Guest


    Do you have Rytek's book for sausage making?
     
  6. grimreeper

    grimreeper Smoke Blower

    yes i do. Up here in canada we cant get cure #2. The only way to get it is if we buy a kit and take cure #2 out of it, and use it that way.
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Morning, I found a product I am going to try in a few days. "Cultured Buttermilk". I found it at the grocery store in the baking section I think. The better half uses it mixed with water for a meat coating before cooking.

    We have a local grocery that has it's own butcher shop. The butcher makes sausage etc. He makes a buttermilk pork breakfast sausage (not stuffed) that is soooo good. When fried, it is a stand alone entree. My mouth is watering.

    Now to the point of this rant. The Cultured B'milk is finely ground exactly like "soy protein concentrate". I am planning on doing a substitution of the two products and do a taste test.

    I would ask him his recipe, but........

    So, I haven't tried it yet. Don't know if it is 1:1 substitution. Don't know what it will taste like. Basically I DON'T KNOW S**T! 

    I figure it is worth a try for me. That sausage is sooo good.

    You have my thoughts. Good smokin' Dave
     
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    gr

    yes i have done fermented sausage many times.I use Bactoferm LHP and Bactoferm F-RM-52.

    When doing these type of fermenting you need to have the right R/H Relative Humidity and this consists of some other equipment. Cool mist humidifier, fermenting chamber, controls, cure #2 which is way different than cure #1

    My fridge is being used right now for another project but when done i will post pics of some dry cured fermented sausage.
     
  9. ak1

    ak1 Master of the Pit OTBS Member

    I'm not sure where you are, but I can walk into a local store & pick up a 2lb bag of Prague Powder #2 right off the shelf.

    Also, as for Fermento, it isn't a fermenting agent, but just a flavour additive that imitates the taste of fermented sausage without any actual fermentation.
     
     
    Last edited: Feb 20, 2011

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