Cheaper alternative to fermento?

Air dried cured Meat Techniques

Cheaper alternative to fermento?

Postby Polack » Wed Dec 26, 2012 11:28 pm

I don't think fermento is too horribly expensive but just curious if there is a more traditional cheaper item to use. I'm not trying to achieve a super tangy sausage. I want to try and duplicate a pepperoni i had made this year and it has a slight tang. Thanks
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Postby wheels » Wed Dec 26, 2012 11:36 pm

Maybe live yogurt plus fermentation?

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Postby Polack » Thu Dec 27, 2012 2:16 am

Ok so my best bet is probably just to use fermento?
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Postby wheels » Thu Dec 27, 2012 5:09 pm

If you're happy with it, then it's probably best not to change it. The only cheap options I can think of would involve fermentation.

I don't have experience of Fermento as it's not available in the UK, but my understanding is that it creates the fermented flavour immediately? I assume that when using it product safety is provided by other means.

The Sausage Source shop website gives the ingredients as: cultured whey protein concentrate, cultured skim milk, silicon dioxide (anti-caking agent).

From http://forum.sausagemaking.org/viewtopic.php?t=9251
Big Guy wrote:When I run out of Fermento I will switch to buttermilk powder , I can get it at the local bulk food store and its cheaper than Fermento. I've used it and can't tell the difference between them.


You may also be interested in this:

http://www.smokingmeatforums.com/t/1107 ... -questions

HTH

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Postby crustyo44 » Thu Dec 27, 2012 7:10 pm

Hi,
A forum member, BigGuy, uses buttermilk powder with great success, I just don't know if it's the same or similar as fermento.
Cheers,
Jan
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Postby Polack » Thu Dec 27, 2012 10:31 pm

Thank you both I will try the buttermilk powder.
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Postby crustyo44 » Fri Dec 28, 2012 8:42 am

Polack,
I just read on another forum that just plain cultured buttermilk has a better tang than the fermento or buttermilk powder.
Usage is 1/2 cup to 5 lbs of meat mix, you can add all spices and salt to the buttermilk and stuff casings immediately. Keep at room temperature for up to 6 hours.
Regards,
Jan
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Postby DanMcG » Fri Dec 28, 2012 9:28 am

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Postby crustyo44 » Fri Dec 28, 2012 7:02 pm

Dan,
Thank you for the links. I am not sure if ECA is available here in Australia, I have never heard of it before being used here.
I will investigate if there is a local supplier after the holidays.
Regards,
Jan.
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Postby DanMcG » Fri Dec 28, 2012 10:50 pm

Jan if you can't find it and want to try it I'll be happy to send ya some, and that goes for anyone else, just cover the post.
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Postby crustyo44 » Sat Dec 29, 2012 4:40 am

Hi Dan,
Thank you for the offer. Due to customs and quarantine regulations here, I can only import an original quantity, in original packing, heat sealed with the original invoice. Make sense to me, considering what arrives in the mail here.
What is the smallest quantity available in original packaging, 1/2 lbs or 1 lbs.
How do I pay you, Pay Pal for instant transfer?
Thank you.
Jan.
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Postby DanMcG » Sat Dec 29, 2012 10:31 am

Jan I can get it in a 4oz package or 8 oz. I'll be ordering up some other things soon and could easily add it to my order.

http://www.waltonsinc.com/p-2458-encaps ... -acid.aspx


I was just looking at shipping cost and it might not be worth it. You might want to email them direct for a quote.
International Orders
Additional freight charges will be added after placing your order. If you would like a freight quote, please email orders@waltonsinc.com.


A letter size envelope is cheap enough, at $8 but it needs to be flat and under 3.5 oz. after that the price jumps to $38.
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Postby Oddwookiee » Sat Dec 29, 2012 5:15 pm

I work with ECA quite a lot here. I don't have a curing chamber for air drying, so it's a fantastic workaround to get the 'tang' to a salami when I can't make it traditionally. There are a couple precautions to using it, but it's pretty simple overall.
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Postby crustyo44 » Sat Dec 29, 2012 7:54 pm

Hi Dan,
You are right about the post/freight. I have emailed Waltons, they will have preferential freight rates with whoever they use. I might even buy some other gear as well that is unobtainable here.
I will keep you informed.
Thank you,
Jan.
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Postby crustyo44 » Sat Dec 29, 2012 7:57 pm

Oddwookiee,
If you don't mind, can I email you for some advise and pick your brains, when I am set up and ready to roll.
Regards,
Jan.
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