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  bi 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
  www.sausagemaker.com/14500fermento1lb8oz.aspx
  
• Including sausage casings, sausage making seasonings such as our regular & garlic summer sausage seasonings. use 1 oz per 2 lbs of meat. do not exceed 6 lbs of fermento to 100
  www.sausagesource.com/catalog/ssm-fer.html
  
• Fermento used to produce a tangy taste in sausage such as summer, pepperoni and thuringer use encapsulated citric acid when making summer sausage or snack sticks and that distinctive
  www.alliedkenco.com/catalog/popup_text.php/fld/howto/tbl/howtos/key/32
  

As there are many shortcuts to making sausage that are more provides long term keeping properties to the sausage. the use for amateurs or quack substitutes such as "fermento schmidling.com/saus.htm

I use the fermento from sausagemaker and have been satisfied with the results. for the time being i make semi-dried sausage. fermento sold by sausage maker is buttermilk powder.
forum.bradleysmoker.com/index.php?topic=8582.0

Use when making venison summer sausage, cervelat, geotburg and any other type of summer sausage. use 1oz. per 2lbs of meat. do not exceed 6lbs of fermento per 100lbs. of meat.
www.harvestessentials.com/14500.html

Allied kenco sales ia a butcher supply house specializing in sausage making the more fermento used the higher the tang. use fermento only in the production of semi-dry products. www.alliedkenco.com/catalog/product_info.php/products_id/1489 Meat, meat, curing agents, curing meat how to use curing agents, smoking meat,real bbq, making sausage buttermilk solids – a fermento replacement. any sausage recipes using "fermento www.deejayssmokepit.net/curingagents.htm 1-1/2 cup fermento (for me, maybe a touch more.i like if you're making regular hog-casing type sausages like italian sausage or kielbasa, you can soften up your www.randyq.addr.com/sausage/summer/summer_sausage.html

Use 1 level teaspoon per 5 lbs. of terms: fermento, fermentos, meat grinder, meat grinder, sausage grinder, sausage, jerky, jerky grinder, sausage making, sausage maker, sausage www.sausage-stuffer.com/w14500_fermento_meat_curing.htm