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. Use 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.
Fermento is a starter culture that produces a tangy flavor immediately in semi-dry cured sausage
Generally used in venison summer sausage, cervelat, goteborg and other summer sausages
Use 1oz. per 2lbs. of meat. Do not exceed 6lbs. of 100lbs. of meat.
Contains Milk ingredients