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The Sausage Maker - Fermento, TSM Blend for Curing Meat, One Pound Eight Ounces
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The Sausage Maker - Fermento, TSM Blend for Curing Features
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New Fermento TSM Blend
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Used to give traditional tangy flavor of semi-dry sausages such as Thuringer and Summer Sausages, and Cervelat
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Use 1oz. per 2 lbs. of meat, or 3 lbs. for each 100 lbs. of meat (typically 2-5% of meat weight)
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Add directly to meat, DO NOT mix with water
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Store in a cool dry place
About The Sausage Maker - Fermento, TSM Blend For Curing
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 Starch
