Source for Fermento


 
I

Ivan Stratton

TVWBB Fan
I just was given a whole deer. I've been wanting to try making Summer Sausage. I'm going to use the recipe in Charcuterie but substitute venison for the beef. My problem is I don't think I need 5 lbs. Of fermento. Are there any cheaper sources than allied kenco or a supplier of smaller amounts?
 
Thanks Kevin for the reply. It might not be my best effort but I found a Summer Sausage "kit" from Hi Mountain Seasonings at Bass Pro Shops. Im going to try a few pounds with it and grind the rest for breakfast sausage and some just plain. I havent decided if Im going to add any beef or pork with it as of yet.
 
Ivan,

I've had (but not made) venison summer sausage, made several ways in the past. (Grew-up with a family of hunters / most family friends also hunters.)

Those made with all-venison tended to be a bit too dry, by my standards and those that I know.

I would really recommend adding at least some pork purely to bump-up the fat content to where it should be.

Just my opinion - but balanced with a bit of experience.
 
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