think i have evrything for first SS attempt, with a few ?'s

[dean l]

Hi guys, well I finally was able to get some stuff to do my first SS. I have my hi-temp cheese, which put in the freezer, hope that's o.k. ?  I also have soy protein blend , encapsulated citric acid and sure cure ( 6.25% sodium nitrite) I would like to start with a small batch, 3 to 5 lbs. to see how it turns out. my goal is for a firm and moist SS. I have looked at SS recipes on this site and this is the one I thought I would try, see what you think, should I not add anything that I purchased to it, if I should, how much for a small batch, I have know way of weighing out ounces.              

 6 lbs. ground venison

 4 lbs. fatty pork butt

 3/4 cup + 1 tblsp low fat cultured milk

 2 tblsp non fat dry milk for binder

 2 tsp of prague powder #1

 4 tblsp + 2 tsp kosher salt

 2 tblso whole mustard seed

 3tblsp coarse blk pepper

 4 tsp surgar

 1 tblsp garlic powder

 1 tblsp onion powder

 2 tblsp paprika

 1 tsp marjoram

 1/4 tsp ginger

 1/4 tsp  coriander

 now this is for a 10 lbs. of meat so i'll have to break this down

now, once I have my mix should I grind my meat coarse then fine?

my grinder is a lem it came with a sausage stuffing plate and tubes. this might be a DUMB?----do I still use the grinders knife with the sausage stuffing plate?

I'm sure I will have more ?'s so any help would be appreciated

 

[themule69]

 
Hi guys, well I finally was able to get some stuff to do my first SS. I have my hi-temp cheese, which put in the freezer, hope that's o.k. ?  I also have soy protein blend , encapsulated citric acid and sure cure ( 6.25% sodium nitrite) I would like to start with a small batch, 3 to 5 lbs. to see how it turns out. my goal is for a firm and moist SS. I have looked at SS recipes on this site and this is the one I thought I would try, see what you think, should I not add anything that I purchased to it, if I should, how much for a small batch, I have know way of weighing out ounces.              

 6 lbs. ground venison

 4 lbs. fatty pork butt

 3/4 cup + 1 tblsp low fat cultured milk

 2 tblsp non fat dry milk for binder

 2 tsp of prague powder #1

 4 tblsp + 2 tsp kosher salt

 2 tblso whole mustard seed

 3tblsp coarse blk pepper

 4 tsp surgar

 1 tblsp garlic powder

 1 tblsp onion powder

 2 tblsp paprika

 1 tsp marjoram

 1/4 tsp ginger

 1/4 tsp  coriander

 now this is for a 10 lbs. of meat so i'll have to break this down

now, once I have my mix should I grind my meat coarse then fine?

my grinder is a lem it came with a sausage stuffing plate and tubes. this might be a DUMB?----do I still use the grinders knife with the sausage stuffing plate? It is not needed.

I'm sure I will have more ?'s so any help would be appreciated

Remember to post a Qview.

Happy smoken.

David

 

[chewmeister]

 
Hi guys, well I finally was able to get some stuff to do my first SS. I have my hi-temp cheese, which put in the freezer, hope that's o.k. ?  I also have soy protein blend , encapsulated citric acid and sure cure ( 6.25% sodium nitrite) I would like to start with a small batch, 3 to 5 lbs. to see how it turns out. my goal is for a firm and moist SS. I have looked at SS recipes on this site and this is the one I thought I would try, see what you think, should I not add anything that I purchased to it, if I should, how much for a small batch, I have know way of weighing out ounces.              

 6 lbs. ground venison

 4 lbs. fatty pork butt

 3/4 cup + 1 tblsp low fat cultured milk

 2 tblsp non fat dry milk for binder

 2 tsp of prague powder #1

 4 tblsp + 2 tsp kosher salt

 2 tblso whole mustard seed

 3tblsp coarse blk pepper

 4 tsp surgar

 1 tblsp garlic powder

 1 tblsp onion powder

 2 tblsp paprika

 1 tsp marjoram

 1/4 tsp ginger

 1/4 tsp  coriander

 now this is for a 10 lbs. of meat so i'll have to break this down

now, once I have my mix should I grind my meat coarse then fine?

my grinder is a lem it came with a sausage stuffing plate and tubes. this might be a DUMB?----do I still use the grinders knife with the sausage stuffing plate?

I'm sure I will have more ?'s so any help would be appreciated

Shouldn't need the cultured milk.

 

[dean l]

thanks guys

 

[crazymoon]

D, I think the cultured milk is there for the "tang" flavor . Remove your knife when using the spacer plate and two grinds with the same plate will be fine. You may have to clean the knife /plate after the first grind if the deer meat is shin/neck meat. A 70/30 mix will work well, don't forget to cold shower after IT is reached and drop the temp to 110 -120,then bloom at room temp for a few hours. Don't add any of the stuff you mentioned as the recipe has a different version of the 3 items you mentioned. You will love your SS ,just watch your temps and don't go too high or overcook ! CM

 

[dean l]

thanks CM, my plan was to grind and stuff on Friday evening and placing in the refrig. over night and start the smoker around 5 or 6 a.m.  I was curious as about how long it would take to reach the IT temp I need , I know it depends on the smoker, I'm using a MES 30, is it roughly 5 to 6 hrs. or more up to 10 or 12 hrs.  when I start the smoking and bumping the temp up 10 degrees every hr. what's the highest I should go on the smoker temp. so it doesn't dry out to much on me, I also purchased a maverick 732 dual probe , I will have to figure that thing out now.

 

[voodoochile]

I grind salami or SS twice once course one fine 6mm and 4.5 MM 

 I like to see small flecks of fat in my salami  . I dont like the pasty look and texture you get when its ground too fine 

 

[crazymoon]

 
thanks CM, my plan was to grind and stuff on Friday evening and placing in the refrig. over night and start the smoker around 5 or 6 a.m.  I was curious as about how long it would take to reach the IT temp I need , I know it depends on the smoker, I'm using a MES 30, is it roughly 5 to 6 hrs. or more up to 10 or 12 hrs.  when I start the smoking and bumping the temp up 10 degrees every hr. what's the highest I should go on the smoker temp. so it doesn't dry out to much on me, I also purchased a maverick 732 dual probe , I will have to figure that thing out now.

DL, Make sure you dry with the vents open for an hour before adding smoke,don't exceed 165-170 as the max temp. My last batch w/2 1/2 "x24" casings took 8 hours to reach 153-54.  The 732 will serve you well.There are plenty of pointers if you type summer sausage into the search bar above .

 

[dean l]

thanks again CM , I was wondering about leaving the vent opened. I also have a water pan for my smoker, should I use it if I have room?  to be honest, I'm a little nervous , I'm afraid that it will not turn out good

 

[voodoochile]

"My last batch w/2 1/2 "x24" casings took 8 hours to reach 153-54."

hmmmm ....... I just made deer salami stuffed in 2 1/2 x 12 ( I like smaller rolls) took 15 hours to reach 153 @ 170 

 

[chewmeister]

 
thanks again CM , I was wondering about leaving the vent opened. I also have a water pan for my smoker, should I use it if I have room?  to be honest, I'm a little nervous , I'm afraid that it will not turn out good

Vent open and no water pan. Casing needs to stay dry to absorb smoke.