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Venison summer sausage?

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huntnfreak

huntnfreak

Newbie
Original poster
Oct 23, 2009
10
10
Greensburg, IN
I've been making summer sausage for the last three or so years and have had pretty good results after some tweaking here and there. I come here to ask a question about something I'm not real sure about....the blooming process!  The reason I'm asking about blooming is because I'm having a small issue with the rhine on my sausage being a little tough, but not to the point of not being chewable and I just didn't know if I was letting it bloom after the ice bath for too long? (approx. 3 hrs of hanging in basement at room temp.) I can give greater detail if needed on my  entire process if needed, but I suck at typing so it would take me awhile!!  
icon_lol.gif
 
Last edited:
Big Casino said:
ok well obviously your not trying to eat that casing ??
Click to expand...


x2

Blooming is just a fancy word for cooling. I normally go for 2 hours then fridge for a couple days before taking the casings off or vac bagging.
 
I'm certainly no sausage expert, but aren't fibrous casings inedible? At least the ones I have are. I use them for pepperoni & peel them off before eating. 
 
Ummm...no to trying to eat the casing! LOL I did soak in warm water and yes you do remove before eating the sausage! So does blooming really have anything to do with the meat or just the color of the casings...ex. using clear casings?
 
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the reason the casing are mahogany in the 1st place are so you don't have to worry about them taking on a good color from smoke and blooming, but that is not to say that the flavor and or texture  of your sausage might not improve if you let them "bloom"

How ever I don't think it will matter what you do to those fibrous casings, I believe they will always be chewy
 
The rhine you talking about can be from a protein build up from the meat or using protein lined fibrous or synthetic casings. I dont get no harder rhine even when using cloth bags. Try when you soak the casing to add 2 Tbs of non iodized salt to the soak water.

What kind of smoker are you using? Does it have a water pan?

A water pan (or soaked wood) will create steam which will mix with the smoke, thus keeping the casings from drying out. Some dont use water, some do.

You will get a darker sausage when you bloom  with a R/H
 
Day 1 hanging after a long smoke. R/H of 63% i think it was. Sorry to hijack your post, Just showing how R/H affects sausage.

8783a887_day1.jpg


Day 6

94e11a56_day6.jpg


Cutting after day 9.

e9d6706a_day9.jpg
 
nepas said:
The rhine you talking about can be from a protein build up from the meat or using protein lined fibrous or synthetic casings. I dont get no harder rhine even when using cloth bags. Try when you soak the casing to add 2 Tbs of non iodized salt to the soak water.

What kind of smoker are you using? Does it have a water pan?

A water pan (or soaked wood) will create steam which will mix with the smoke, thus keeping the casings from drying out. Some dont use water, some do.

You will get a darker sausage when you bloom  with a R/H
Click to expand...
I don't use protein-lined casings, but I'll try the salt soaking. I'm using a freezer conversion with propane with a pan of water in it. Everything other than that small rhine problem turns out perfect, texture,taste,looks...I was just curious about if the blooming was the problem? I think my next batch will go straight from the cold bath into the fridge!
 
huntnfreak said:
I don't use protein-lined casings, but I'll try the salt soaking. I'm using a freezer conversion with propane with a pan of water in it. Everything other than that small rhine problem turns out perfect, texture,taste,looks...I was just curious about if the blooming was the problem? I think my next batch will go straight from the cold bath into the fridge!
Click to expand...


That will work also. I fridge mine for a couple days before slicing. Gives it time to mellow and come together.
 
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