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Recent content by yakman34
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I pull my summer sausage out of the smoker after about 4 hours and vacuum seal in bags, bring the water temp to 145 and dump in the sausage for an hour then pull them out and heat water back up to 170 and dump back in for another hour, no fire on the pot when sausages are in the water and they...
Most of the people down here in south Texas just use a #1 or #2 cure salt and smoke and dry but i figured the culture would just add another safety factor to it.
I was thinking of maybe putting all the stuffed links in an ice chest with lid closed to ferment, but i'm afraid of meat spoiling. temperature will be in range for the culture I'm using, maybe I'm over thinking this
I will be making dried venison and pork sausage, after ferment i will smoke and then dry until desired weight. My question is can i ferment in a plastic bag for 24-48 hours then stuff,smoke and dry? I remember hanging the sausage and covering with Black plastic for fermentation at desired temp...