Fermented Sausage/Snack Sticks

[TX300mag]

I've been doing a little bit of research on this, but I haven't had much time. My wife is researching it right now as she is very familiar with fermenting vegetables, kombucha, etc, but I figured I'd go straight to the guys that might know. Do any of you have any simplified methods or good resources you could point me to on fermenting snack sticks? I know it uses a lactic-acid starter culture, but my wife says there are two types and I'm not sure which one to go to. I went to Allied-Kenco while I was in Houston yesterday, and they had them, but I wasn't confident enough to decide between the two. They also had Fermento in huge quantities.

Poser, TAFKAP? Anybody?

 

[TAFKAP]

I've never done a true fermented sausage......I've only brewed the 'booch

 

[TX300mag]

Thanks, Poser. Sounds like I need to go the Fermento route-at least until I can get the hang of it. I guess I was thinking I would find a method/recipe that was all fermentation as cure, but I definitely have no issues with nitrites in quantities used to cure meat.


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[WTM]

fermento isnt particularly a "ferment" as it is used instead of a true feremented dry or semi-dry cure. you can to the same thing with an overnight buttermilk soak. it gives somewhat of the flavor of a dry cure ferment, depending on how tangy you like your sausage. fermento allows you to mix and stuff and then smoke with no fermentation time. its about the best way to go unless you build/buy a curing cabinet. you can also use encapsulated citric acid to get more of a tang instead of fermento. and yes, whether youre using fermento or the other cultures if you decide to try dry curing always use the applicable nitrite/nitrates. im sure there is a place in europe or italy that practices pure fermentation but it would have to be a 100 year old "good" bacteria laden shop.

as far as info on indepth dry curing and sausage making Marianski's 2 books on the subject are pretty good, and fairly inexpensive.