- Oct 31, 2014
- 4
- 10
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