Fermento – TSM’s Blend, 1lb 8oz

$19.25

SKU: 11-1040 Categories: ,

Description

A new formula from The Sausage Maker’s Original FERMENTO but with additional binding qualities. This special blend will give sausage the traditional tangy flavor of semi-dry sausages such as Thuringer and Summer Sausages, and Cervelat. Gives a fermented flavor without the time and equipment normally needed with semi-dry curing. Stuffer’s Blend Fermento is dairy based. *FERMENTO DOES NOT AID IN FERMENTATION* DIRECTIONS: As a starting point, use 1oz. per 2 lbs. of meat, or 3 lbs. for each 100 lbs. of meat (typically 2-5% of meat weight). Maximum usage should not exceed 6 lbs. of product per 100 lbs. of meat or texture of final product after cooking/smoking will become compromised. Add directly to meat, DO NOT mix with water. *Processed from Cultured Buttermilk Powder and Potato StarchUse 1oz. per 2lbs of meat. Do not exceed 6lbs of Fermento per 100lbs. of meat. 1 lb. 8 oz. fermento will process approximately 48 lbs. of meat.

Additional information

Weight 2 lbs

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Questions and answers of the customers

    Is Fermento used in place of encapsulated citric acid when making summer sausage?
  1. 0 votes
    Q Is Fermento used in place of encapsulated citric acid when making summer sausage? answer now
    A

    Yes, it can be substituted for ECA but I prefer FERMENTO over ECA because the citric acid changes the sausage texture with less product. You need to be very careful with how much you are adding. Citric acid or any added acidity will make the sausage mushy.

  2. Does Fermento TSM Blend also function as a cure accelerator or should the sausage rest over night to let the cure function?
  3. 0 votes
    Q Does Fermento TSM Blend also function as a cure accelerator or should the sausage rest over night...... Read more answer now
    A

    Fermento does not include Sodium Nitrite or any 'natural' curing ingredients like Celery Juice Powder or Beet Powder.  

    Fermento TSM Blend is a special formulation of Cultured Butter-Milk Powder and Potato Starch. The CBM is for tangy flavoring and Starch is for binding ability. 

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