Fermento in Kabanosy?

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Fermento in Kabanosy?

Postby johngaltsmotor » Fri Dec 11, 2015 12:25 am

Looking for feedback. I bought some Fermento a while back and am getting ready to make a batch of Kabanosy and was wondering if the 2 flavors might be compatible... Thoughts? I realize the original recipe doesn't need anything added but I can never leave well enough alone. Anyone ever try this? If so how much would you recommend?
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Fermento in Kabanosy?

Postby DiggingDogFarm » Fri Dec 11, 2015 11:30 am

I would start with the suggested 1oz. per 2lbs. of meat and adjust to your personal taste.
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Re: Fermento in Kabanosy?

Postby rajzer » Tue Dec 15, 2015 11:25 pm

Sorry, Fermento is not for kabanosy. They are not meant to have a sour taste. You can add whatever you want but you will not be making kabanosy.
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Re: Fermento in Kabanosy?

Postby johngaltsmotor » Wed Dec 16, 2015 7:06 pm

I didn't end up trying any. I made them more or less to the traditional recipe (a bit more garlic and a bit of red pepper flake). I was just asking because I bought a jar of Fermento a while back and haven't used it in anything yet so I was looking for an excuse to try it.
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Fermento in Kabanosy?

Postby NCPaul » Wed Dec 16, 2015 10:01 pm

I think it would go nicely in a summer sausage recipe. How did your salami finish? I'm glad you are back on your feet. :D
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Re: Fermento in Kabanosy?

Postby johngaltsmotor » Mon Dec 21, 2015 5:06 pm

Actually I was planning to chop into the Lucchese and Genoa this past weekend but my schedule got busy. A new sachel of T-SPX just showed up in the mail Saturday so part of my Christmas vacation is going to be starting some dried pepperoni and something with a lot of fennel.
Now that I've gained some confidence in true dried sausage the thought of using Fermento seems like cheating, hence still looking for a way to experiment with it ;-)
Pigs are magical creatures.... they turn vegetables into BACON!!
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Re: Fermento in Kabanosy?

Postby NCPaul » Mon Dec 21, 2015 6:37 pm

something with a lot of fennel


One of my favorites from a member here:
http://curedmeats.blogspot.com/2007/08/ ... ietto.html
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Re: Fermento in Kabanosy?

Postby johngaltsmotor » Mon Dec 21, 2015 8:18 pm

Thanks Paul. I was going to go looking through your posts because I seem to remember reading a recipe with fennel recently. Also nice to go on a referral instead of just selecting a recipe at random.
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