Fermento, 1 lb. 8 oz.

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SKU: 11-1022 Categories: ,


Used in semi-dry cured products. A dairy based, controlled fermentation product in powdered form. Helps make a quality semi-dry cured sausage with the traditional tangy flavors. Eliminates the long curing time for fermentation. Stuff and smoke your sausage right away. Use when making Venison Summer Sausage, Cervelat, Goteborg and any other type of summer sausage.

Usage Instructions

  • Use 1 oz. per 2 lbs of meat. Do not exceed 6 lbs of Fermento per 100 lbs. of meat.
  • 1 lb. 8 oz. Fermento will process approximately 48 lbs. of meat.

Allergens: Processed from cultured whey protein concentrate and cultured skim milk

Additional information

Weight 1.5 lbs

73 reviews for Fermento, 1 lb. 8 oz.

  1. Michael Shrum (verified owner)

    Great for sausage

  2. Anonymous (verified owner)

    added the right taste to pepperoni sticks

  3. Ray shepard (verified owner)

    Have made several purchases. Great selection, good quality and quick processing.

  4. Terry Scott (verified owner)

    works great for the summer sausage

  5. Ken Burke (verified owner)

    have not used yet as I go the wrong product initially on my original order, but have used in the past and a great product at a very good price. I have used both ECA and Fermento and like the flavor when using the Fermento better.

  6. James Wandzel (verified owner)

    I like the tubs they come in now the last time I purchased it it was in a ziplock baggie.

  7. Bryan Mecom (verified owner)

    Created just the flavor I was looking for.

  8. Zac Jackson (verified owner)


  9. Bob in CA (verified owner)

    I used it in a recipe for Landjager, as recommended by the book Charcuterie (Ruhlman and Polcyn). The product looked good, and incorporated well into the mix. Too early to taste the result yet.

  10. Clayton Kline (verified owner)

    to pricey, but need

  11. James Supina (verified owner)

    haven’t used it yeet.

  12. James Frank (verified owner)

    Everything came very quickly, and when I had an issue with the shipping, it was resolved within 1 day. I will be ordering again.

  13. Adam Neff (verified owner)

    Good product, worked great for my sausage. Easy to open container.

  14. ROBERT BROWN (verified owner)

    all the products I have bought been great

  15. Greg Racca (verified owner)

    Really gave my Goteburg sausage a nice tang and for the price a great bargain. I dont make it every year, but got to have it.

  16. Gerhard Socha (verified owner)

    Good in salami

    The sausage maker is
    my favored supplier for many years!!

  17. pete zygmont (verified owner)

    Have used for years with excellent results

  18. DAVID RAGSDALE (verified owner)

  19. tiothy stockert (verified owner)

  20. Russell Thompson (verified owner)

    Fermento added the missing taste to my venison summer sausage. Sausage Maker also has this product for cheaper than anywhere that I could find.

  21. Anonymous (verified owner)

  22. Robert Hughes (verified owner)

  23. Ron Huntzinger (verified owner)

  24. Paul J Jagielski (verified owner)

    A quality item priced right, shipped quickly. A great co. to do business with. Paul Jagielski

  25. Thomas Dean (verified owner)

    The whole order came within one week. Shipped and packed well.
    Two suggestions.
    Update order status from processing to shipped when shipped.

    How about throwing in your latest catalog?

    Overall very satisfied and would recommend as go to place for supplies.

  26. Anonymous (verified owner)

    It worked out great

  27. MIchael Mccullen (verified owner)

    I have never used this before but will let you know when I doÃ°à ¸Ââ€¢

  28. Richard Santoro (verified owner)

    Product was as advertised and shipped in a timely manner. I will do business with them again,

  29. Richard Koller (verified owner)

    Won’t know for a while what the final product will be like.

  30. Anonymous (verified owner)

  31. Donald Armbruster (verified owner)

  32. Shawn Sarver (verified owner)

  33. Michael Wernett (verified owner)

  34. Wendy Harding (verified owner)

    Still have not received.

  35. Robert Julian (verified owner)

    Products looks good and I expect it to be of high quality as all other spices and seasonings I have purchased in the past.
    The meat is in the refrigerator day four of 6, according to sausage maker book

  36. andy Hill (verified owner)

    Every thing I purches is outstanding

  37. Oscar Miller (verified owner)

  38. Joseph Barrell (verified owner)

  39. Russell Peotter (verified owner)

    Haven’t used it yet, sorry.

  40. Thomas McIntyre (verified owner)

    Very good product. Easy to use. Convenient container.

  41. Bruce Hornberger (verified owner)

  42. Anonymous (verified owner)

  43. Kevin Goff (verified owner)

  44. Ronald Hetzler (verified owner)

    Used this for beef sticks, works well

  45. jj (verified owner)

  46. Kyle Gleason (verified owner)

    Made some delicious summer sausage

  47. Lefty (verified owner)

    Nice and smooth. Dissolves well without clumpy chunks.

  48. Shane Gephart (verified owner)

  49. Nick (verified owner)

  50. Dan Holtgrave (verified owner)

  51. Robert Peebles (verified owner)

    fast service worked like a champ

  52. John Caviggia (verified owner)

  53. Mark Klein (verified owner)

  54. Kenneth Kluck (verified owner)

  55. Idar Hoydal (verified owner)

  56. Cris Delbaugh (verified owner)

  57. JKing (verified owner)

    I purchased the Fermento to use when I make snack sticks and I will be adding some to a batch of Summer Sausage to add that tangy taste to them.

  58. Anonymous (verified owner)

  59. Anonymous (verified owner)

  60. Joseph Downing (verified owner)

  61. carol chrynwski (verified owner)

  62. shawn heller (verified owner)

  63. Anonymous (verified owner)

  64. Ronald Staley (verified owner)

    All was great

  65. Marty (verified owner)

    I’m always pleased with the value of the ingredients that I get from The Sausage Maker!

  66. Myron Matczyszyn (verified owner)

    I can only find Fermento at Sausage Maker. In a pinch, I use Citric Acid crystal as a substitute.

  67. Michael Peden (verified owner)

  68. Phillip (verified owner)

    Met expectations.

  69. Joel Blankenship (verified owner)

    Packaged securely and lid was sealed tightly.

  70. Ray Herrick (verified owner)

  71. Robert Riedel (verified owner)

    Haven’t used it yet, but anticipate it working well.

  72. conrad Lehr (verified owner)

    I have not yet used this product to make semi-dry salami

  73. captom444

    Why are these people writing reviews about shipping and shipping problems and wasting time telling how they haven’t used the product yet????? Reviews are supposed to be for telling the rest of us how a product performs. Are you people really that lame??????

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Questions and answers of the customers

    Can fermento be used to make TN style sack sausage?
  1. 0 votes
    Q Can fermento be used to make TN style sack sausage? answer now

    I'm sure our FERMENTO can be used with this sausage. It provides a nice "tang".

  2. This has been out of stock for months. Will it ever be back in stock or will it be removed from your site if it is not going to become available?
  3. 0 votes
    Q This has been out of stock for months. Will it ever be back in stock or will it be removed from y...... Read more answer now

    The mill which makes it for us has not been able to make it due to supply chain shortages. Try our TSM BLEND FERMENTO

  4. Wondering what the shelf life is for this product? I was considering ordering the 5 pound tub, but didn’t need near that much and didn’t know how long it would keep for?
  5. 0 votes
    Q Wondering what the shelf life is for this product? I was considering ordering the 5 pound tub, bu...... Read more answer now

    14 days unrefrigerated and 6 months frozen

  6. How much would I need for a 100# batch of summer sausage?
  7. 0 votes
    Q How much would I need for a 100# batch of summer sausage? answer now

    Use 3 lbs of FERMENTO per 100 lbs MEAT as a starting point. Do not exceed 6 lbs, or texture will become mushy.

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