Venison Summer Sausage Put on Hold..CRAP

Discussion in 'Sausage' started by walking dude, Apr 9, 2008.

  1. walking dude

    walking dude Smoking Guru SMF Premier Member

    well.......i JUST was finishing up my second grind.........and my NEW letric meat grinder took a dump...........

    So no stuffing.............

    can i freeze the meat, till i figure out what i do next?

    TIA
     
  2. salmonclubber

    salmonclubber Master of the Pit OTBS Member

    WD

    i see no problem freezing the meat until you can stuff it
     
  3. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Shouln't be a problem, just ground deer now.
    Didn't know ya got a grinder, what did ya get?
     
  4. richtee

    richtee Smoking Guru OTBS Member

    A POS evidently ;{)
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    i dont think u have prob freezin it. too bad bout the grinder. just a thought mebe you could mix in seasonings and leave it to cure a couple days while rounding up a stuffer...
     
  6. geob

    geob Meat Mopper SMF Premier Member

    Freeze is no problem. I have done this several times. I like to add the seasonings even if I have not added the fat.

    geob
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Walking Dude
    Should be fine, just remember not to let your meat loaf !!!
     
  8. Your meat grinder must be powered by the same hamster that powers your computer. I have been telling you to get a new wheel for that rodent and feed him once in a while...LOL[​IMG]
     
  9. fireguy

    fireguy Smoking Fanatic

    Dude.... that sucks.... you could come use mine, but its a heck of a haul for ya... freeze it and dont worry.[​IMG]
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    i was getting ready to stuff it...........last grind......mix in the ECA, and stuff........was going to use the grinder to stuff.....without the knife....and the special spacer..........but now.....................
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    you my friend have the worst luck-season it hand mix and freeze-when ready to stuff might have to add a little water-will be all good.
     
  12. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    prob not what you intended but i have heard of people making loaves outta the sausage and smokin it kinda like a fatty. i wud find a stuffer to borrow but an option.
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    welcome to MY world bob

    thankx erain..........plan on it........but...........LOLOLOL, ......see above......
     
  14. most sausage only need to be ground once but if you need to you can wrap it although ground meat will freezer burn more quickly unless it is wrapped in plastic then paper. Do not add cure before you freeze it seasoning is ok.
     
  15. cowgirl

    cowgirl Smoking Guru OTBS Member

  16. jerrykr

    jerrykr Meat Mopper

    Here's what the USDA sez about thawing and re-freezing meats. Read down to close to the bottom of the article.

    http://www.fsis.usda.gov/Fact_Sheets...ency/index.asp

    Basically, if the meat is frozen, thaw in a refrigerator to control temp.

    If you are going to freeze, thaw, and then stuff, and then re-freeze, just make sure the meats stay at 40F or below.

    You should have no problem.

    -=- Jerry -=-
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay folks, here's the skinny.............

    the venison/pork was ground one.......a large grind.......i had to add 1 pound fatback to the mix.........i forgot to fine grind the fat back first........cure/seasonings was added..............

    the fat back was in too large of chunks for my taste........so i reground fine.........looks MUCH better.........the cure is ALREADY ADDED........i was then going to add the ECA next.......but didn't......cause i was going to use my grinder as my stuffer.......WITHOUT the knives and grinding plates......just a spacer.........but since the grinder took a dump.......its now in the lug, in the fridge........haven't frozen it yet.........

    Now DJDeb......HANDstuffed her turkey bologna......tho it was a 4 inch casing.......i believe, with help of a couple more hands.....i can do as she did........use a cup that will fit just inside the casing, and fill the casings by hand........its just 9 lbs/3 casings.......i need to get this done, like RIGHT NOW.........they are a gift to my mom's 75th birthday.......so will have to give this method a shot..........

    will let you know how it goes......this experiement/mad scientist/mess happens this weekend..........stay tuned for further developments
     
  18. cowgirl

    cowgirl Smoking Guru OTBS Member

    Deud...how about cutting a hole in the corner of a large zip lock bag....insert your stuffing tube from the inside.
    Fill the bag with the sausage and squeeze the bag, filling your casings?
    edited to add...not sure what kind of tubes you have, you would need a way to secure the tube in place.
    Just an idea.

    Good luck with it and take pictures for us.[​IMG]
     
  19. walking dude

    walking dude Smoking Guru SMF Premier Member

    thats a thought curley girl...........these are the casings that some in the highmountain summer sausage kit..........

    its also why i have to wait till this weekend.......need 2 more hands to hold the casing............then smoke
     
  20. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Hiya WD...sounds like you've got your hands full with this one (pun intended [​IMG])
    As you know, I've been messing around a little with making summer sausage, too. I don't have a stuffer, so I did it by hand. The kit I bought came with 2 1/2" x 20" fibrous casings...(the mahogany colored ones). I soaked the casings for 30 minutes as directed and stuffed them by making meatball-size bits to drop into the casing....then packing them together from the outside of the casing with my thumbs, trying to get any air out. They turned out pretty good...although they had some "lines" where I didn't get them packed right. Just make sure if you try this to keep your hands wet and rinsed clean....that'll make a big difference in how easy they are to stuff....and any extra water isn't gonna hurt the meat any.

    Hope this helps,
    Eric


    P.S. It took about 10 min. per casing, so you may want to divide the mixture and keep the rest in the fridge while you work on one....[​IMG]
     

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