Fermento = Buttermilk = Yogurt starter???
Posted: Thu Mar 01, 2012 6:52 pm
I ran out of Fermento and came here to see if there were any alternatives. I use it in making my Venison Summer Sausage. I add it to the mix pack the meat mixture into a tub and put it into the fridge for 48 hours before stuffing and smoking.
I am considering switching to Bactoferm F-LC, but I am not sure about my current process and how the F-LC would work. I am reading that F-LC requires a considerably higher incubation temperature than a cooler, I think I read 85 to 110 degrees F?
I also got this from Butcher and Packer:
I also read somewhere here that a member uses Plain Yogurt as a starter culture??
Anyway, Fermento, Bactoferm F-LC, Buttermilk, or Plain Yogurt?
I am considering switching to Bactoferm F-LC, but I am not sure about my current process and how the F-LC would work. I am reading that F-LC requires a considerably higher incubation temperature than a cooler, I think I read 85 to 110 degrees F?
I also got this from Butcher and Packer:
If I am processing a small batch of meat, say 10 pounds, is this saying I am supposed to use 1/4 of the packet even for that small an amount?Each 25-gram packet of Bactoferm™ F-LC will do 220 pounds (100 kilo) of meat. You can use the whole packet in 100 pounds of meat or use half of the packet and refreeze remaining culture. Use ¼ of a packet in any production under 50 pounds of meat.
I also read somewhere here that a member uses Plain Yogurt as a starter culture??
Anyway, Fermento, Bactoferm F-LC, Buttermilk, or Plain Yogurt?