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

Discussion in 'Sausage' started by dean l, Jan 31, 2015.

  1. dean l

    dean l Newbie

    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
  2. Remember to post a Qview.

    Happy smoken.

  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Shouldn't need the cultured milk.
  4. dean l

    dean l Newbie

    thanks guys
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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
  6. dean l

    dean l Newbie

    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.
  7. 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 
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    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 .
  9. dean l

    dean l Newbie

    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
  10. "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 
  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

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

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