panicing newb

Discussion in 'Roll Call' started by clebba, Oct 20, 2015.

  1. Okay, quick intro.

    I'm originally from Western New York and now live in Central Texas. I've been making my own sausages and jerky for about ten years now. Today I ran into a problem.

    I am trying to make some venison landjaegers. I was going to use fermento but discovered that it had turned into a brick. Back in WNY, I could easily run to the Sausage Maker in Buffalo and buy some. But here in Austin, Tx, I don't have that luxury. I'm in a pinch because I had already started. I have already added the salt, dextrose and prague powder #2 to the meat and fat. it is sitting in my fridge for the night. I was going to add the seasoning and ferment and stuff the casings tonight so that I could let it ferment and get it smoked before I leave for the weekend. So I don't have time to mail order. There is a homebrewing supply store nearby ( that has cheese making ingredients. Does anyone know if there are good substitutes among them to use. or better yet, does anyone know of any places in Central Texas to buy Fermento, or better yet, Bactoferm?
  2. Okay, did some reading. Going with the much covered buttermilk substitution. So what is the ratio of cultured buttermilk to meat?
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    My understanding from Nepas and others is the Buttermilk Powder is substituted 1 for 1 for Fermento...JJ
  4. [​IMG]   Good morning and welcome to the forum, from a warm, cloudy and rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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