Fermento
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@mstarr We don’t sell Fermento so no Walton’s employee would be able to give you any guidance here. Not sure if anyone else here has used the fermento? Joe Hell have you used it?
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Dry cured salami etc shoot for a temperature around 70 degrees F. That is using a Bactoferm product. I used the Fermento in summer sausage for a high moisture product with a twang.
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Thanks guys. I ended up holding them in the fridge overnight and I’m approaching the final temp in the smoker now. Always been an ECA fan but curiosity got to me for trying something different. I’ll let you know how they turn out. I hope they taste as good as they smell.
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ECA works great, I liked using malic or lactic acid to provide a mellow acidic profile. I don’t think that they are readily available for the market at this time. Please let us know how they turn out.
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So the sticks turned out really good overall. However as far as fermento adding a tang, I’m not impressed. I am not picking up any tang. I used an ounce per pound as it recommended but got nothing. I did learn on lesson though. Don’t cut them and put them in the fridge overnight when there are two twelve year old boys in the same room. They must have eaten 3lbs of sticks last night