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J
Venison Summer Sausage ECA
Thanks guys. The meat is mixed and in a covered bowl in the fridge. No binder right now. I will have to give it some thought. I don't want to change too many things at a time. -
J
Venison Summer Sausage ECA
I have 3/8" and 3/16" but have no problem getting a 1/4". For now, though, I have what I have. My deer was ground at the locker during processing, also, so it is what it is and appears to be the same 3/16". I have considered a more coarse grind, but not convinced it will make a difference... -
J
Venison Summer Sausage ECA
So....I have NFDM and powdered buttermilk. I have everything ground and back in fridge before I mix. Having enough moisture has not been a problem. I know the binder helps retain moisture. Will adding either of what I have improve texture by making for a more "firm" sausage? It's hard to... -
J
Venison Summer Sausage ECA
Snack sticks aren't a problem so I'll give it a try. -
J
Venison Summer Sausage ECA
I am mixing a 5lb batch tomorrow using the above recipe. The only binder I have is NFDM and powdered buttermilk. Maybe the phosphate binder would firm it up. I would best describe the texture...besides too moist....hard to describe....it almost wipes when you cut it....it's fairly firm but... -
J
Venison Summer Sausage ECA
I'm using fibrous casings. I soak them in warm water for 30 minutes and squeeze the water out before stuffing. I did what you suggested on my last batch. I refrigerated unstuffed meat then added ECA and stuffed and went straight into the smoker. However, I added another 1/2 cup of cold water... -
J
Venison Summer Sausage ECA
Sure! I have been using Curley's Summer Sausage Seasoning, but found it to be a little bland for my liking so I've adjusted the amount of seasoning and made some additions. This is for a 5lb batch: 3.5lbs ground venison 1.5lbs pork trimmings 5.30oz Curley's Summer Sausage Seasoning 0.40oz... -
J
Venison Summer Sausage ECA
I've been working on my deer summer sausage recipe and technique since mid-winter and am happy with the taste, but not yet satisfied with the texture. I've had one batch that hit the spot for me texture wise, but that process included a fair amount of drying and fridge time after stuffing the...
