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German summer sausage and Hungarian smoked sausage - Page 3

post #41 of 52
Thread Starter 
Quote:
Originally Posted by sam3 View Post
 

Nice. I like the FLC idea too.

I may try this recipe with some venison this weekend, it definitely sounds good. And I have some large fiberous casings sitting around doing nothing anyways. :biggrin:

 

Keep up the good work, can't wait to see your finished Q-view. Thumbs Up

 

Thanks sam. I say go for it! Be sure to add enough pork fat to get you to the ratio you like (I'm sure knew that though). Let us know how they go!

post #42 of 52
Thread Starter 
Quote:
Originally Posted by BigTrain74 View Post
 

Nice work on these! I cant wait to give the Hungarian sausage a try myself. 

 

Thanks BT. They really are pretty good. 

post #43 of 52
Thread Starter 
So I stuffed 5 lbs of the batch tonight. Apparently 1.5 hours in the freezer isn't enough to chill the next properly for a decent grind so has issues with grinding. Ended up hand cutting about a quarter of it. Should add a cool texture and contrast. Test patty was peppery, spicy, and delicious. They're currently sitting in the chamber at 80 degrees to ferment for 24 hours and then will get smoked tomorrow night.



post #44 of 52
I was reviewing this recipe this AM before making it, and the recipe doesn't call for for a starter culture. But you are using one. Any reason why?
I dont F-LC on hand, but I have LHP, T-SPX and RM52.
post #45 of 52
Thread Starter 
Sam, I was doing it to get that tang of a SS. The recipe talks about incubating but doesn't mention a culture. I'll be honest, the FLC batch is done and with a 48 hour ferment its got a strong tang to it. I smoke them last night.

post #46 of 52
Are you happy with it? How much culture did you add?
post #47 of 52
Thread Starter 
It's real good. I would do a 24 hour ferment rather than 48 though next time. It's really pretty tangy from the ferment. I guess that's traditional though so that's objective. I used about half a tsp.
post #48 of 52
Thread Starter 
Quote:
Originally Posted by sam3 View Post

Are you happy with it? How much culture did you add?

 

Sam,

 

I've got to say that the tang and spice levels of this batch are really growing on me. I brought one of the logs to the office and everyone really likes. I'm thinking the 48 hr ferment gives it a nice touch now. I've got the other 5 lbs still sitting in the freezer because of personal time delays, but I'm thinking I'm gonna do the 48 hr ferment again.

 

Have you done your yet?

post #49 of 52
Quote:
Originally Posted by rgautheir20420 View Post
 

 

Sam,

 

I've got to say that the tang and spice levels of this batch are really growing on me. I brought one of the logs to the office and everyone really likes. I'm thinking the 48 hr ferment gives it a nice touch now. I've got the other 5 lbs still sitting in the freezer because of personal time delays, but I'm thinking I'm gonna do the 48 hr ferment again.

 

Have you done your yet?


Ever notice how it grows on ya, given a chance? <Chuckles>

 

I learned never to judge a cured product, untill that first batch was near gone.......LOL

post #50 of 52
Quote:
Originally Posted by rgautheir20420 View Post
 

 

Sam,

 

I've got to say that the tang and spice levels of this batch are really growing on me. I brought one of the logs to the office and everyone really likes. I'm thinking the 48 hr ferment gives it a nice touch now. I've got the other 5 lbs still sitting in the freezer because of personal time delays, but I'm thinking I'm gonna do the 48 hr ferment again.

 

Have you done your yet?

I was going to last weekend, but was a bit confused about the starter culture. So I held off until I heard back from you.

I'm going to use the T-SPX, same amount as you did with the F-LC. And go 24 hrs as well.

 

I'll get a thread up as soon as I get it going. Thanks for your help, I'm anxious to try this one.

post #51 of 52
Thread Starter 
Quote:
Originally Posted by sam3 View Post
 

I was going to last weekend, but was a bit confused about the starter culture. So I held off until I heard back from you.

I'm going to use the T-SPX, same amount as you did with the F-LC. And go 24 hrs as well.

 

I'll get a thread up as soon as I get it going. Thanks for your help, I'm anxious to try this one.

 

Awesome. Good luck! Are you making more than 1 log? If so, you should leave one behind in the chamber to ferment an additional 24 hours and do a side by side. That would be cool to see what the added time actually does!

post #52 of 52
Thread Starter 

Well the other 5 lbs of this stuff finally got stuffed. I was running out of regular links for myself at the house, so I decided to just stuff them into hog casings and roll with it. I used the new MES cold smoker attachment with all apple wood chips. The 1st 45 minutes of smoking was on the heavier/white side, but it calmed down and ran for about 7 hours of smoke. I started the smoke at 3:30pm @ 120 then to 130, 140, 155. Left them at 155 overnight and kicked the smoker off @ 5am to let them cool outside...considering it's 20 degrees. They are beautiful and have a nice light smoke flavor considering I used all apple.

 

 

 

 

 

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