Made my first attempt at summmer sausage this past weekend. The results weren't quite what i was expecting, so i'm thinking about trying another recipe. The techniques in the recipe could be as much to blame as the recipe itself. I had to make a concession of the curing time to overnight instead of the 2 days in the recipe. I also substituted powdered buttermilk for the recipes fermento which could eb the reason of the lack of tang.
Now i'm not really looking for recipe suggestion, although they would be welcome. My question is more about the recipes in the sausage bible a.k.a. the Rytek Kutas book. Every one of his semi-dry summer sausage recipes call for pork hearts and not just a little approx. a third of the meat ingredients. Even if i wanted to use hearts i highly doubt i could purchase them anywhere.
Has anyone actually used Ryteks summer sausage recipes?
Thanks
Now i'm not really looking for recipe suggestion, although they would be welcome. My question is more about the recipes in the sausage bible a.k.a. the Rytek Kutas book. Every one of his semi-dry summer sausage recipes call for pork hearts and not just a little approx. a third of the meat ingredients. Even if i wanted to use hearts i highly doubt i could purchase them anywhere.
Has anyone actually used Ryteks summer sausage recipes?
Thanks
