- Nov 30, 2018
- 2
- 0
I have an issue with my venison sausage. Sometimes I will get some 'hollowing" in the center of the sticks? The sticks are 2 lbs and I really don't believe it is because they are not packed tight enough. We use perforated plastic casings and will even bust a few because we pack them to tight. It seems to me that for some reason they pull apart. Our process is about 5 to 7 days in the smoke house at 60 degrees or so and then I hang them in my garage (about 50 degrees in there) for about 4 to 5 days to let the smoke draw through. We do not raise the temp to 165 because then they become a hot smoked sausage. We like the raw sausage and use curing salt. Have been doing it in our family for 100 yrs and haven't lost a man yet. LOL
My thoughts are
1) maybe to lean (we do 30% pork shoulder)
2) we add water and maybe they dry out
Hoping someone has had the same issue and knows whats wrong.
My thoughts are
1) maybe to lean (we do 30% pork shoulder)
2) we add water and maybe they dry out
Hoping someone has had the same issue and knows whats wrong.