fermento vs cultured buttermilk

Discussion in 'Sausage' started by crossbowhunter, Feb 9, 2015.

  1. I made summer sausage with deer meat and beef, I was told by a friend that I could replace fermento with cultured buttermilk blend so I did. I sent some to my brother and he says it has a gritty taste, I don't notice as much as he is saying but there is something about it that needs changing. Does anybody think that using cultured buttermilk vs fermento could be the problem? I got my recipe out of Great Sausage Recipes by Rytek Kutas
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You could have over cooked it.... had a "fat out".... that makes meat gritty like sawdust....
  3. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I have used buttermilk in smoked sausage before with great results. Like Dave said you could have had a fat-out or used to much buttermilk. The lactic acid could have been to much and made the meat have a grainy course texture.

    Sometime we all have set backs, this happens and it hurts a bit because we loose the meat. It does not make you a bad sausage maker.

    Keep on stuffing.
  4. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    I have been using Non Fat Dry Milk NFDM with great results, just picked up some fermento this last weekend and will be giving it a try. 

    A full smoker is a happy smoker 

  5. cat797

    cat797 Newbie

    Does your recipe have Soy Protein Concentrate?  If so, too much of that can give you a mealy or gritty texture.

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