OK - I am about to venture into the world of summer sausage. I am really excited, but I am trying to layout all my plans before hand so that I can go into the process without questions and clear idea of the process that I want to follow. So, below is what I have laid out so far in terms of recipe and instruction. The recipe is an adaption of Rytek's Cervelat Summer Sausage. Any assistance with the specific questions below would be very helpful along with any general observations or cautions you may have with the process i am going to follow. Thanks a ton!!
Ingredients for 10 lbs.
7.5 lbs venison trim
2.5 lbs pork 50/50
1.5 T ground black pepper – medium grind
6 T salt
4 T dextrose
1 T coriander
2 t garlic powder
2 t cure #1
XXX Encapsulated Citric Acid (Rytek calls for fermento, how much should I use as a substitute and for a fairly heavy tang?)
Cube all meat, keeping venison separate from pork.
Grind meat. Venison should be a fine grind and the pork should be a course grind.
Mix dry ingredients with 1 cup of ice cold water. Mix until dissolved. Pour ½ over ground meat, turn meat over and pour remaining mixture. Mix very, very well.
Stuff casings ensuring there are no air pockets. Use zip ties to tie off ends.
Let sit in fridge for two days. 38 – 40 degrees is ideal.
Let dry at room temp for 4-5 hours.
Place into 120 – 130 degree smoker, with heavy smoke, for 4 hours.
Raise temp in smoker to 160 and hold or raise until internal temp of meat reaches 145. Why 145? I thought we had to go to 152????
Place in cool bath until temp is 120 degrees and then hang for 2 hours.
Let sausage rest in refrigerator overnight to achieve full flavor prior to packaging.