20 pounds of venison summer sausage for the holidays

[crazymoon]

It is my annual venison SS batch for friends and relatives . I used 14 pounds of venison and 6 pounds of pork butt.The SS mix came from TSM and I added fermento and of course cure#1.The mix looked like a paste in the bowl and no it is not overflowing ,it was a huge bowl but the light makes it appear smaller ?

I used 61mm x24" fibrous casings which soaked in warm water for a 1/2 hour.The small bowl of water on top keeps the casings submerged.

Added 2 pounds of high temp cheddar.

Seasonings,meat and cheese into the mechanical mixer.

Added two 1/2 inch hog rings (1 is plenty but years ago I had slippage and went to two) and stuffed away.

Finished product going into the smoker -1hour at 120# with no smoke and dampers wide open .Add hickory chips and increase temp 10 degrees every hour until the smoker hits 165* The gradual increase prevents case hardening and keeping your smoker below 170* will prevent the fat from leaving your meat.(fat-out).

After 11.5 hours (it was cold and windy) I removed at 155#IT and stuck them in the little bit of snow we had to cool until 115*-120*. Then rested/bloomed down cellar for 2-3 hours.

Here they are after a night in the fridge.

Thanks for looking ! CM

 

[BGKYSmoker]

Guess i need to send you my addy......EH

 

[tropics]

CM That looks great looks like the fermento has it bubbling,I like them hog ring plyers,were did you get them if you don't mind me asking? Points
Richie

 

[Rafter H BBQ]

Awesome CM, looks really good! Your friends & relatives are some lucky folks!

 

[Bearcarver]

Those look Fantastic, CM!!:)

Nice Job!!--Like.

Bear

 

[crazymoon]

CM That looks great looks like the fermento has it bubbling,I like them hog ring plyers,were did you get them if you don't mind me asking? Points
Richie

Richie, I purchased those hog ring pliers from TSM about 2-3 years ago. I love em for the time it saves me. Dave

 

[GaryHibbert]

Beautiful job on the summer sausage CM. Gonna be some happy people at Christmas.
POINT
Gary

 

[happypit]

Those look awesome!
*likes*

 

[driedstick]

CM them theres looking mighty fine I do say so.... POINT

 

[griz400]

Very nice batch .. points to you

 

[Travis Wiper]

It is my annual venison SS batch for friends and relatives . I used 14 pounds of venison and 6 pounds of pork butt.The SS mix came from TSM and I added fermento and of course cure#1.The mix looked like a paste in the bowl and no it is not overflowing ,it was a huge bowl but the light makes it appear smaller ?
View attachment 346245
I used 61mm x24" fibrous casings which soaked in warm water for a 1/2 hour.The small bowl of water on top keeps the casings submerged.
View attachment 346246
Added 2 pounds of high temp cheddar.
View attachment 346247
Seasonings,meat and cheese into the mechanical mixer.
View attachment 346248
Added two 1/2 inch hog rings (1 is plenty but years ago I had slippage and went to two) and stuffed away.
View attachment 346249
View attachment 346250
Finished product going into the smoker -1hour at 120# with no smoke and dampers wide open .Add hickory chips and increase temp 10 degrees every hour until the smoker hits 165* The gradual increase prevents case hardening and keeping your smoker below 170* will prevent the fat from leaving your meat.(fat-out).

View attachment 346252 After 11.5 hours (it was cold and windy) I removed at 155#IT and stuck them in the little bit of snow we had to cool until 115*-120*. Then rested/bloomed down cellar for 2-3 hours.
View attachment 346253
Here they are after a night in the fridge.
View attachment 346254 View attachment 346255 Thanks for looking ! CM

Does it require refrigeration ? Since you use nitrates and smoke?

 

[crazymoon]

Does it require refrigeration ? Since you use nitrates and smoke?

TW, Yes I refrigerate these summer sausages after letting them cool and vac sealing them. Some won't be eaten for 4-5 months.

 

[Bearcarver]

Is it legal to consume Summer Sausages in the Winter, or do you have to make some Winter Sausages??:rolleyes::D

Bear

 

[pc farmer]

They look great.

I tried the snow cool down. Didn't work to well.

 

[Travis Wiper]

Does it require refrigeration since you used nitrates and smoke?

 

[Travis Wiper]

Why do they need to be refrigerated if they are smoked and have nitrates? Shouldn't they be shelf stable?

 

[pc farmer]

Why do they need to be refrigerated if they are smoked and have nitrates? Shouldn't they be shelf stable?

To be shelf stable they need to lose alot of moisture weight. That takes cure #2 in my opinion. Just thinking out loud here.

I have some pepperoni I am shooting for shelf stable and used cure #2

 

[BGKYSmoker]

To be shelf stable you will need to lower the pH. This is done with a Bactoferm product or ECA. Like Adam said you can use cure #2 but this will give you a hard style product. Bactoferm Safepro F-LC can be used with either cure 1 or 2.

Shelf stable is a weight loss of 17%.
Dry is a loss of 30%

Here are some examples. Hope it helps some.
*= open packages

Smoked breakfast sausage links, patties
Fridge 1 week
Freezer 1-2 months

Sausage, smoked (e.g. Mettwurst)
Open package* (fridge) 1 week. Freezer un opened 1-2 months

Sausage, semi-dry* (e.g. Summer sausage)
Fridge 2-3 weeks. Freezer 6 months

Sausage, dry smoked (e.g. Pepperoni, jerky, dry Salami)
Pantry (room temp) approx 1 year+
Fridge 1 month*
Freezer 6-8 months

Frankfurters, bologna
2 weeks (un opened)
Open* 3-5 days
Freezer 1-2 months.

Again approx times. This depends on your processing and packaging.

 

[Travis Wiper]

Thank you Nepas! So if I want to focus on producing "provisions" for camping and hunting trips and pantry stores, youre saying I'd want to focus on "dry smoked sausages"? By shelf stable I'm hoping something could last at least a couple of weeks at room temperature?

I'd like to build a combi hot/cold smoke house with a cold smoke generator. Are there any other foods I can focus on to make other than pepperoni, jerky, and dry salami? How did they store bacon during the civil war? Can't you just hang up smoked and cured pork bell you and fry as needed?

So a low P.H. Of product is the lynchpin to making foods that hold well at room temp?