Questions? Call (877) 231-8589
(877) 231-8589(877) 231-8589
CUSTOMER SERVICE:
Monday-Friday at 8am - 8pm EST
Best Price Guarantee
Take $10 off when you put $100 of Sausage Maker in your cart with coupon code: sausagemaker
Sausage Maker Fermento 5 Lbs., Model# 11-1023
Zoom

Sausage Maker Fermento 5 Lbs., Model# 11-1023

Bookmark and Share
76.99
Item Code:TSM-11-1023-MPP6
Compare At:$113.99
Summer Sale:
$76.99
You Save:$37.00 (32%)
Quantity:
  • Curing powder used for fermentation of semi-dry sausage
  • 5 pound tub, cures 160 pounds of meat
  • Cultured whey protein and skim milk
  • Great for Cervelat, Goteborg, venison sausage, etc.
  • Alt Sku: 11-1023

Overview of Sausage Maker Fermento 5 Lbs., Model# 11-1023

Manufacturer #: 11-1023

If youíre making large quantities of semi-dry cured sausage, then this curing powder, "Fermento" from T.S.M. (product 14600) is for you. This dairy-based powder helps control fermentation and will lend to your cured semi-dry sausage the distinctive tangy flavor that sausage lovers appreciate. Use of this curing powder will eliminate the necessity of a long curing time that is usually needed for fermentation. With use of Fermento you can stuff your sausage right away and proceed directly with storage, smoking, etc. Made in U.S.A. Composition of powder is cultured whey protein in combination with skim milk. A great fermentation aid for the preparation of Cervelat, venison summer sausage, Goteborg, and other sausages. The contents of this container will cure and season 160 pounds of meat. (Note: use approximately 1 ounce of Fermento for every 2 pounds of sausage. It is not recommended to use in excess of 6 pounds of Fermento for every 100 pounds of meat.) Alt Sku: 11-1023

Specifications

Net Weight5 lbs
Scroll to top
×
Get FAST Expert Support!
Typical Response Time: 10 mins - 3 hours
Service@MeatProcessingProducts.com

During normal business hours, excludes holidays / weekends.
Close
Be part of our VIP club!
  • Exclusive Web-Only Coupons
  • How-Tos, Tips & Recipes
;">Email Marketing by Listrak
Open