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Summer sausage
No problem I agree used the right amount of cure, Think the pale look is due to the Fermento. I actually think its the one that looks most like the sausage you buy in the store and tastes like it, I only used pork for this one. And also has the best mouth feel of the three. Your pick is more...- Smokemrite
- Post #7
- Forum: Sausage
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Summer sausage
O.K. lots of questions. 1) Different spices should not a;alter the texture 2) Smoking temperature was the same as I do with any sausage, start out at about 120 then hourly increase temp to max 170 and yes rotating a few times. As I said all have good flavor no complaints about that just texture...- Smokemrite
- Post #5
- Forum: Sausage
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Summer sausage
I made 3 5# logs of summer sausage, I made them with pure pork ( Had no beef or venison), I ground up the whole batch at the same time but spiced and mixed them separately. All three turned out different, the one on the left looks and tastes like store bought sausage. the one on the right was OK...- Smokemrite
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- Replies: 8
- Forum: Sausage
