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🥩 Elevate your curing game—taste tradition without the wait!
Fermento TSM Blend is a premium curing powder designed to impart the classic tangy flavor of semi-dry sausages like Thuringer and Summer Sausages. This dairy-based blend combines cultured buttermilk powder and potato starch to enhance binding and flavor without requiring fermentation equipment or extended curing times. Ideal for professional and home sausage makers, it’s used at 2-5% of meat weight and stored best in a cool, dry place to maintain freshness.
| ASIN | B09W681V72 |
| Age Range Description | Adults |
| Best Sellers Rank | #113,092 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #1,353 in Meat Seasonings |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Container Type | Jar |
| Cuisine | European cuisine |
| Customer Reviews | 4.5 out of 5 stars 69 Reviews |
| Item Form | Powder |
| Item Package Weight | 0.92 Kilograms |
| Item Weight | 8 Ounces |
| Manufacturer | The Sausage Maker |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Set Name | TSM Blend |
| Size | 24 Ounce (Pack of 1) |
| Specialty | Dairy |
| UPC | 015913344929 |
| Unit Count | 24.0 Ounce |
I**E
Works well for sausage making
This is a product that if you're going to make sausage is excellent for sausage but it gets a lot I hope the product so if you're going to make sausage it's something should buy because it will last you a long time
H**R
Must Have Ingredient for Certain Sausages
I waited too long to try this product. Have read for years about its application for certain sausages. Easy to use. Follow directions for your particular sausage. 1 oz. is plenty for each 2 pounds of meat that you will grind. Highly recommended.
C**1
fast shipping
works great could not find local
J**L
Sausage ferment
Item as described
T**Y
Fermento
Worked and tasted perfectly, highly recommended!
E**G
Poor information
The reason I am rating a 1 star, is because there is very little information on how to use the product. So I ended up cooking the summer sausage before properly fermenting, not knowing that the meat had to be raw. Had to dig around forums to find how to use the stuff, unfortunately I had cooked the sausage by the time I found out.
S**R
maybe its me reason for two stars
I've used it in several batches and haven't noticed any twang I'll keep trying and looking for advise on using this but will not buy again
J**.
NO TANG AT ALL
Do yourself favor and use bactofirm culture and dextrose and ferment your snack sticks for 18-24 hours in cold oven then smoke. Wow, you’ll love the sour results. This product blows!
Trustpilot
4 days ago
2 weeks ago