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  1. Y

    Walk temp up in Sous Vide?

    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...
  2. Y

    F-RM-52 fermentation

    I, m making dried sausage like sujuk
  3. Y

    F-RM-52 fermentation

    10-4 understood
  4. Y

    F-RM-52 fermentation

    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.
  5. Y

    F-RM-52 fermentation

    do I need to spray them down with vinegar if they form the slime on them? will it make you sick?
  6. Y

    F-RM-52 fermentation

    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
  7. Y

    F-RM-52 fermentation

    Natural hog casings
  8. Y

    F-RM-52 fermentation

    Thanks for the info. So then can i stuff and then cover with plastic to ferment or do they need to be in open air to ferment?
  9. Y

    Sujuk At 9 Months

    would you be willing to share the recipe?
  10. Y

    F-RM-52 fermentation

    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...