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First summer sausage try
Ok I have pork and venison ran through the grinder. I'll be seasoning and mixing in about an hour. I'll try to throw a pic up tonight. This is an experimental run. I'll be doing 15 pounds total with three diff recipe/methods...we'll see how it goes. Wish me luck. -
stuff &smoke sticks?
What about summer sausage? Can I mix stuff smoke right away? I actually think they'll get about a 12 hour rest, but it was something I've been wondering about. I'm using an lem SS packet with cure already in the seasoning. -
First summer sausage try
Hmm. Well what should I do then? I like a distinct tangy taste, and that's why I was going that direction. Guide me here. -
First summer sausage try
Thanks tennS. My mix is not 50% fat. It's 50 venison 50 pork with prob an overall 15-20% fat content once mixed together. Didn't know if I needed to add a little more fat or not? What did you not like about the buttermilk ECA combo? Taste? Texture? I'll try to get some pics up tomorrow... -
First summer sausage try
Ok guys, venison/pork is in the fridge thawing a bit for tomorrow. I have a few last minute questions. I'm planning a 50% mix of venison and pork butt. Question 1. Should I add any more pork fat to it, or leave it alone with lean venison and the pork butt? I plan on using a dry buttermilk... -
Rib Sausage/ Lunch Meat
Did you add the cure for flavor/color? I'm still learning. -
ECA ... Encapsulated Citric Acid......
Nepas...you are a master of the sausage. :biggrin: -
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venison snack sticks...temp question
Glad I asked. I was just about ready to pull the trigger on a maverick. Taylor 9305 it is. Are there other good instant read thermos out there too? I may just pick one up locally, but if the Taylor is above average quality, then maybe ill just pay to have it shipped. -
venison snack sticks...temp question
Do you have a specific thermometer to recommend?? I feel like my mes thermometer is way off. It'd be nice to have a probe inside one of the sticks at all times. Dunno. I'm a complete newb. -
Flavor binder 86 vs NFDM vs soy flour
Thanks a bunch. I'll give the Saco buttermilk powder a shot...I can get it locally. Thanks! -
Flavor binder 86 vs NFDM vs soy flour
So which one do I use for summer sausage? Seems like I see the first two are used in many recipes. What about soy flour? Pros/cons of any of these? I was trying to avoid having to order FB 86. Walmart carries the 2 latter options. Thoughts? Guide me. Thanks gents. -
venison snack sticks...temp question
When you give the temps...are those the temps that you set? What temp fluctuations are you seeing with those settings? I hate the temp fluctuations. I may have to go to work on my mes 30. -
Fermenting sausage with yogurt. Has any done it here??
#nepas. "So if you really want the super TANG you need to use BacotFerms which will require dextrose or sucrose. The more of these two you use the sharper the TANG which is a ph of 6.5 to 7.0" I want to try to get a sharp TANG in my summer sausage. I've used ECA, and it just doesn't quite do... -
sausage stuffers revisited, opinions please
How about a PVC water stuffer? I'd say you could build a 15lber for less than a SS vertical. Just a thought. -
ECA Question in last post
Well this is a guess...but my guess is that the flavor won't be affected much. However, my understanding is that the citric acid is encapsulated for texture purposes. My guess is that the texture will be somewhat dry and the meat will be grainy. Let us know how it turns out. I had a similar...
