First attempt at summer sausage possible problem

frankerector · Jan 1, 2016

I mixed 80/20 deer and pork......4 pounds

Then added

1 1/2 teaspoon garlic powder

1 1/2 teaspoon coarse black pepper

2 1/2 teaspoons mustard seeds

1 1/2 teaspoons liquid smoke

2 teaspoons whole black peppercorns

1/2 cup jalapeños

A little over 3/4 teaspoons prague #1

I mixed it for about 5 minutes. It didnt get gummy like I have seen while I studied the process.

Should I add non fat dairy milk? 1/2 cup maybe?

Thanks

Frank

frankerector · Jan 1, 2016

Thanks for all the help.....

Have a nice day....

DanMcG · Jan 2, 2016

I don't see any salt in your recipe, You need salt to get the bind you're looking for.

crazymoon · Jan 2, 2016

FE, I see liquid smoke in your ingredients, were you planning on cooking in the oven? As far as the ingredients go you need salt as Dan said. I'm not sure about anything else because I always cheat and use a premixed spice from the Sausagemaker co.

reinhard · Jan 2, 2016

I would add some salt. I also would add 1/2 cup water and 3/4 cup dry powdered milk to that mix. then you will get that sticky texture you want. Reinhard

frankerector · Jan 2, 2016

I will add the salt and nfdm.

I will follow up.

Oh. And is it ok to foil the sausage?

frankerector · Jan 2, 2016

I just added about 1 tbls of salt and 2/3 cups nfdm.

I mixed it up real good. It smells great right now. I was afraid of the liquid smoke but it mellowed.

It is back in the fridge. I have the fridge set at 37 degrees. I will keep it there until tomorrow.

Then I plan on making logs and wrapping them with foil. Then I will cook them at 170 until the internal temp is 154. Then they will get the ice bath.

crankybuzzard · Jan 2, 2016

frankerector said:
I just added about 1 tbls of salt and 2/3 cups nfdm.

I mixed it up real good. It smells great right now. I was afraid of the liquid smoke but it mellowed.

It is back in the fridge. I have the fridge set at 37 degrees. I will keep it there until tomorrow.

Then I plan on making logs and wrapping them with foil. Then I will cook them at 170 until the internal temp is 154. Then they will get the ice bath.

I love the way my frig smells after a sausage mix sits in it overnight!

The NFDM amount is about right, but you may be a bit short on salt. Most of the time you'll want about 1.5 - 2% salt. Not sure what type of salt you used, but an average tablespoon of salt is around 3/4 oz.

You can foil the chubs, but I'm curious as to why?

Since this is your first SS, be aware that it may take MANY hours to reach your target IT. Don't raise the heat over 170, just let it ride out. If you go much over 170, you could get a fat out situation, that usually sucks.

frankerector · Jan 2, 2016

CrankyBuzzard said:
I love the way my frig smells after a sausage mix sits in it overnight!

The NFDM amount is about right, but you may be a bit short on salt. Most of the time you'll want about 1.5 - 2% salt. Not sure what type of salt you used, but an average tablespoon of salt is around 3/4 oz.

You can foil the chubs, but I'm curious as to why?

Since this is your first SS, be aware that it may take MANY hours to reach your target IT. Don't raise the heat over 170, just let it ride out. If you go much over 170, you could get a fat out situation, that usually sucks.

Great.

I can add a little more salt. I love salt.

It surprises me who good it smells.

No fool? How should I do it. Casings are about 92 miles away.

If I don't need to do it I won't.

Thanks for the info.

frankerector · Jan 2, 2016

Reinhard said:
I would add some salt. I also would add 1/2 cup water and 3/4 cup dry powdered milk to that mix. then you will get that sticky texture you want. Reinhard

It's sticky now. Just like in the pictures. Thanks for the advice.

jted · Jan 2, 2016

frankerector said:
It's sticky now. Just like in the pictures. Thanks for the advice.

Frank, please report back on you SS. I am am all ears and waiting especially the time to get the IT. Jted

crankybuzzard · Jan 2, 2016

Oh! I missed the no casing! I haven't used foil before. I have used parchment paper though.

frankerector · Jan 2, 2016

I'll let you know jted.

Hey Cranky, how do you use parchment paper.

I'm planning on putting them in the oven at noon.

crankybuzzard · Jan 2, 2016

I measure out my meat mince into the amount I want, roll it into a log shape, and then roll it up in parchment paper like a big tootsie roll. When the ends are twisted, I tie off with butchers twine.

frankerector · Jan 2, 2016

CrankyBuzzard said:
I measure out my meat mince into the amount I want, roll it into a log shape, and then roll it up in parchment paper like a big tootsie roll. When the ends are twisted, I tie off with butchers twine.

Thanks a ton. I'll do that instead of foil.

I have the paper so I'll do it.

2 1/2 inch and pull at 154.

Oven temp 170.

reinhard · Jan 2, 2016

Hope to see a pic or two. There are always folks here to give you some good ideas and help. Reinhard

frankerector · Jan 2, 2016

Reinhard said:
Hope to see a pic or two. There are always folks here to give you some good ideas and help. Reinhard

Thanks Reinhard.

I really want to start making all types of sausages and cured meats.

It will be my new hobby.

How can I post pictures?

frankerector · Jan 2, 2016

Never mind...........[emoji]128540[/emoji]

I see how.

frankerector · Jan 2, 2016

image.jpeg

frankerector
Jan 2, 2016

frankerector · Jan 2, 2016

More jalapeño then it shows.

I like hot.

Should I add red pepper flakes or would that be too much?

First attempt at summer sausage possible problem

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