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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?

I would start with the suggested 1oz. per 2lbs. of meat and adjust to your personal taste.

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.

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.

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.

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

something with a lot of fennel

One of my favorites from a member here:
http://curedmeats.blogspot.com/2007/08/ ... ietto.html

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.