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Fermento vs....

Posted By: Joe Ames
Date: Friday, September 7, 2001 at 12:39 p.m.

In Response To: Fermento (DaveS)

I have never used "Fermento", however, from what I gather, it will give a sausage mixture a slight "Lactic" tang, we have "Buttermilk powder" at the store that probably would do the same.

To get a natural lactic acid development, you need a starter/culture. If you ask Fritz at -

http://www.butcher-packer.com/main.asp

He may sell some to you. He like I, hesitate to get involve with the hobbyist and fermented sausages. Too much risk of not doing it properly and ending up with bacterial problems.

Hope this helps

Joe

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Messages In This Thread

Fermento
DaveS -- Friday, September 7, 2001 at 11:56 a.m.
Fermento vs....
Joe Ames -- Friday, September 7, 2001 at 12:39 p.m.

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