All Beef Summer Sausage - 30% version

[LoydB]

This is the first of three summer sausages I made at the beginning of the month. This one is at 30%. I'm pulling the next one at 35% and the final one at 40% just to dial in my preference. It is nicely tangy (PH dropped from 5.53 to 4.78 before it went into the smoker).

 

[tbern]

boy does that look good!! nice job!

 

[indaswamp]

Nicely done! Looks about 15-20% fat. pH4.78...definitely a little TANG! Beautiful summer sausage traditionally dried....hard to beat the flavor.....

 

[indaswamp]

Was that collagen casing or protein lined?

 

[CTXSmokeLover]

Looks great nice job!

 

[SmokinAl]

That looks fantastic!
Al

 

[LoydB]

Was that collagen casing or protein lined?

Collagen.

Thanks all for the nice comments, it's delicious and will be dinner.

 

[LoydB]

Nicely done! Looks about 15-20% fat.

It was 30% fat from the fat cap from a beef belly.

 

[indaswamp]

Collagen.

Thanks all for the nice comments, it's delicious and will be dinner.

Cool...if you switch over to protein lined casings you will get less casing separation.

 

[LoydB]

I've never even heard of a protein lined casing. I must google.