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*
- 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)
- 5lbs of fermento will process approximately 160 lbs. of meat
- 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 Starch
- Do not exceed 6lbs of Fermento per 100lbs. of meat