caseless venison SS

[dsmitty]

I have a recipe that I have used in the past when making caseless summer sausage. When I shared the recipe with a fellow co-worker, he could not believe I did not use a cure. Do I need a cure when I get the IT to 155 160 on venison/pork mixture?

I will be making some today, so hopefully will have some QVIEW for everyone later this evening!

 

[mike johnson]

you dont need cure if it is brought up to temp of 140 before 4 hours. The cure does give the traditional color and taste of SS in my opinion though.Im looking forward to seeing your picks.

 

[dsmitty]

Everything is all mixed and put into the loafs and into the smoker... sorry no loaf pictures, will try to remember and get some finished product ones.. here is the beginning of the process

IMG_0513.JPG

• dsmitty
• Dec 1, 2012

IMG_0514.JPG

• dsmitty
• Dec 1, 2012

IMG_0515.JPG

• dsmitty
• Dec 1, 2012

IMG_0516.JPG

• dsmitty
• Dec 1, 2012

 

[dsmitty]

boy is this delicious! i can not wait to share it with everyone....

IMG_0517.JPG

• dsmitty
• Dec 1, 2012

IMG_0518.JPG

• dsmitty
• Dec 1, 2012

 

[lilmosausage]

Summer sausage looks great would you mind sharing your recipe

 

[driedstick]

Looks great.

 

[woodcutter]

Why do you want to make it without the cure? Flavor? Trying to avoid nitrate?