Steve Wertz wrote:

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?

Fermento isn't even a culture. It's adds an acidic flavor,
meant to dupilicate the taste of a fermented product. Kind
of like adding vinegar to your bread dough to make it
taste like sourdough.

--
Reg

Steve Wertz wrote:
Reg wrote:
Steve Wertz wrote:

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?

Fermento isn't even a culture. It's adds an acidic flavor,
meant to dupilicate the taste of a fermented product. Kind
of like adding vinegar to your bread dough to make it
taste like sourdough.

Technically, what is fermento? Powdered vinegar or just lactic
acid?


http://www.alliedkenco.com/catalog/p...Csid=undefined

IF THE RESULT YOU ARE LOOKING FOR IS THAT ACIDIC "TANG" THAT IS FOUND
IN AGED MEAT, THEN READ BELOW.
That "tang" as found in aged meat is due to a lactic acid build up.
Fermento duplicates this somewhat, as does citric acid, however, citric
acid is not lactic acid. With the citric acid you will get an acidic
tang, but not the same as the real thing.

Fermento Used to produce a tangy taste in sausage such as summer,
pepperoni and thuringer. The recommended level to start with is 3%,
(about 1 oz. per lb. of meat) add up to 6% to produce a more tangy
taste, but do not exceed 6% or the sausage will become mushy. This
product does not require refrigeration.

Fermentation is the key to making high quality semidry sausage with the
traditional tangy flavors. These tangy flavors are produced by specific
bacteria that are added to the meat by chance during the handling of
the meat, or by deliberately adding a known starter culture as part of
the formula. The latter method is more desirable, as we can have
controlled fermentation and can produce a consistent product. Fermento
is just such a product. Fermento eliminates the curing times necessary
for the fermentation process to take place when using starter cultures
Instead of up to two days; you can now stuff your sausage and proceed
to smoking. Fermento can produce a consistency in products such as
Venison Summer Sausage, Cervelat, Goetburg, and any other Summer
Sausage

Citric Acid, a naturally occurring acid, must be encapsulated (coated)
with maltodexrine, a hydrogenated vegetable oil, which will melt at 135
degrees F. This prevents the citric acid from releasing and lowering
the ph of your raw sausage meat mix before the cooking temp reaches 135
degrees F. If the raw meat's ph drops too much it will have a
negative effect on the texture of your finished sausage. It won't bind
as well and the texture will be crumbly. Ideally the ph of your raw
meat mix should be around 6.5 to 7.0.

The main ingredient used when a fermented sausage flavor is wanted. Use
encapsulated citric acid when making summer sausage or snack sticks and
that distinctive "tang", associated with reduce pH, is desired but
the lengthy fermentation cycle is not. When used correctly, it is
almost impossible to tell if the sausage was manufactured by
fermentation or by the use of this product. There is no need to worry
about processing under special conditions. You just add the citric acid
to the meat at end of the mixing process (making sure that you do not
grind meat again), and then blend into the meat by hand or by mixer. If
using a meat mixer, mix only until the encapsulated citric acid is
blended into the meat mix - usually about one minute is sufficient.
Longer mixing can cause the capsules to rupture resulting in the
premature release of the citric acid.

Use 3 Oz. For 25 Lb. Meat
--------------------------------------------------------------------------------



Sheldon

Steve Wertz wrote:
On Sat, 02 Dec 2006 03:05:20 GMT, Reg wrote:

Steve Wertz wrote:

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?
Fermento isn't even a culture. It's adds an acidic flavor,
meant to dupilicate the taste of a fermented product. Kind
of like adding vinegar to your bread dough to make it
taste like sourdough.

Technically, what is fermento? Powdered vinegar or just lactic
acid?

-sw


I believe it is just dried whey. It is definitely not a lactic starter
culture.

Best regards,
Bob

Steve Wertz wrote:

Technically, what is fermento? Powdered vinegar or just lactic
acid?

I'm pretty sure it's made of Kraft Guacamole...

--
Reg

Steve Wertz wrote:

On Sat, 02 Dec 2006 06:45:06 GMT, Reg wrote:

Steve Wertz wrote:

Technically, what is fermento? Powdered vinegar or just lactic
acid?

I'm pretty sure it's made of Kraft Guacamole...

I should buy some in get in on the class action, then.

Here's my favorite starter culture, BTW. They say it's good
for 6 months frozen but I've kept it over a year and it was
still good.

The meat goes overnight at about 90 F with high humidity, then
goes into the dry box.

http://www.butcher-packer.com/pages-productinfo/category-207/product-325/starter-cultures-meat-starter-culture-bactoferm-lhp.html

--
Reg

SQWertz wrote:
Sheldon wrote:
SQWertz wrote:
Reg wrote:
SQWertz wrote:

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?

Fermento isn't even a culture. It's adds an acidic flavor,
meant to dupilicate the taste of a fermented product. Kind
of like adding vinegar to your bread dough to make it
taste like sourdough.

Technically, what is fermento? Powdered vinegar or just lactic
acid?

http://www.alliedkenco.com/catalog/p...Csid=undefined

No that's not it.

Of course it, Allied Kenco sells Fermento.. that's their informational
page.

Oh, it's you, the ****ing dumb as a WOP imbecile... sorry... here ya
go:
http://www.urbandictionary.com/define.php?term=fermento


Sheldon

Sheldon wrote:
SQWertz wrote:
Sheldon wrote:
SQWertz wrote:
Reg wrote:
SQWertz wrote:

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?
Fermento isn't even a culture. It's adds an acidic flavor,
meant to dupilicate the taste of a fermented product. Kind
of like adding vinegar to your bread dough to make it
taste like sourdough.
Technically, what is fermento? Powdered vinegar or just lactic
acid?
http://www.alliedkenco.com/catalog/p...Csid=undefined
No that's not it.

Of course it, Allied Kenco sells Fermento.. that's their informational
page.

Oh, it's you, the ****ing dumb as a WOP imbecile... sorry... here ya
go:
http://www.urbandictionary.com/define.php?term=fermento


Sheldon



You're showing your ignorance again, Sheldoon. Steve gave a link to the
real stuff (lactic starter culture for sausage) and you're still going
on and on about "Fermento" which is an impostor and an inferior product.

Best regards,
Bob

zxcvbob wrote:
Sheldon wrote:
SQWertz wrote:
Sheldon wrote:
SQWertz wrote:
Reg wrote:
SQWertz wrote:

Also, does the Fermento work in anything other than dry sausages?
http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=47
I assume this is just lactic acid starter culture. Would it make
a semi-decent sauerbraten if used in a brine, for example?
Fermento isn't even a culture. It's adds an acidic flavor,
meant to dupilicate the taste of a fermented product. Kind
of like adding vinegar to your bread dough to make it
taste like sourdough.
Technically, what is fermento?
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^



http://www.alliedkenco.com/catalog/p...Csid=undefined

No that's not it.

Of course it is, Allied Kenco sells Fermento... that's their informational
page.

Oh, it's you, the ****ing dumb as a WOP imbecile... sorry... here ya go:
http://www.urbandictionary.com/define.php?term=fermento

You're showing your ignorance again, Sheldoon. Steve gave a link to the
real stuff (lactic starter culture for sausage) and you're still going
on and on about "Fermento" which is an impostor and an inferior product.

You're the one who's ignorant, you can't comprehend what you read...
show me where I commented on it's use... someone asked what Fermento is
(" Technically, what is fermento?") and I supplied a correct answer.
You just gotta be an ignoranus WOP douchebag, ie. fermented Bob crotch.
Anus't it a grand coinkydink how everyone named "Bob" is a dimwit.



Sheldon

"Sheldon" wrote:
SQWertz wrote:
Sheldon wrote:
SQWertz wrote:
Reg wrote:
SQWertz wrote:
[ . . . ]
Oh, it's you, the ****ing dumb as a WOP imbecile...

I find your derogation of Italians quite offensive.

PLONK!

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