Early Christmas Summer Sausage

[crazymoon]

With out giving away any secrets what in involved in making sausage. What do you use for the casing?

RRR, Nepas is using fibrous casings with this sausage.

 

[RRR]

RRR, Nepas is using fibrous casings with this sausage.

I am brand new to sausage making no idea what a fibrous casing is...
Is it bought or natural?

 

[chopsaw]

Love lookin at your threads ,, keep 'em comin .

 

[pa42phigh]

I am brand new to sausage making no idea what a fibrous casing is...
Is it bought or natural?

You buy them. You need to peel
It off before eating the sausage

 

[RRR]

I would have to have them shipped to me, we have these for ordering would these work?

 

[crazymoon]

RRR, Those hog casings are for making regular sausage. Most summer sausage is in the 2.5 inch to 3+ inch range and fibrous casings are used.You will be able to make plenty of other types of sausage with your hog casings but you need a stuffer or grinder to fill the casing.

 

[pushok2018]

nepas, great sausage! Very nice fat distribution and I am sure texture of the sausage very good as well.... Did you ferment it or used Fermento? Any chance you can post a recipe for you SS?

 

[BGKYSmoker]

This is just regular Summer Sausage, non fermented and no fermento. Some think fermento is used for fermenting, No it will not ferment, it just adds a slight tang.

I dont make my own mixes anymore as no room to store all the containers of dry items.

This mix is Owens BBQ SS mix.

Casings were 2" fibrous clear soaked in salt water for 45 mins.

 

[pushok2018]

Oh..I got it. I have several recipes of SS but they all have either Fermento or dry buttermilk as an ingredient... I have a plan to make some SS on January 2nd (vacation week) but without those ingredients...

 

[RRR]

nepas, great sausage! Very nice fat distribution and I am sure texture of the sausage very good as well.... Did you ferment it or used Fermento? Any chance you can post a recipe for you SS?

Ok I just got the casings, figured out! Now what’s Fermengto.

 

[chopsaw]

Oh..I got it. I have several recipes of SS but they all have either Fermento or dry buttermilk as an ingredient... I have a plan to make some SS on January 2nd (vacation week) but without those ingredients...

I started using the Owen's mixes . Great stuff . Give it a try .

 

[pushok2018]

"I started using the Owen's mixes . Great stuff." - chopsaw, I am sure it's a great stuff but for me making my own recipes is what I enjoy in sausage making and smoking meats (and not only that). Sure, I can make mistakes with adding more or less of some ingredients but you can correct it later, with your next batch. This is beauty of our hobby, isn't it?;)

 

[daveomak]

If you find a mix that meets all your expectations.... go for it.....

nepas noted, in post #28 .....

I dont make my own mixes anymore as no room to store all the containers of dry items.

 

[RRR]

Ok one last question is this the same as MTQ?

 

[daveomak]

RRR, morning.... No... It's not like MTQ.... It's more like Cure#1 or Prague Powder.... It has nitrite only....
The % nitrite is 0.85% where cure#1, etc., is 6.25%.... you will have to adjust amounts to add to meats....
For a correct amount to add, ADD 2% of that "pickling salt" to the meat... That will return a Ppm nitirite of 170 Ppm nitrite... Close enough... not dangerous at all... At that rate, the salt content of any meat you add it to will be ~1.95% salt which is a really good salt content to shoot for....
The 0.85% nitrite, in that mix, is the same that my commercial cure for bacon is... Easy to calculate and the finished flavor is good.... You may want to add a bit of sugar to the meat..

Dave

 

[RRR]

RRR, morning.... No... It's not like MTQ.... It's more like Cure#1 or Prague Powder.... It has nitrite only....
The % nitrite is 0.85% where cure#1, etc., is 6.25%.... you will have to adjust amounts to add to meats....
For a correct amount to add, ADD 2% of that "pickling salt" to the meat... That will return a Ppm nitirite of 170 Ppm nitrite... Close enough... not dangerous at all... At that rate, the salt content of any meat you add it to will be ~1.95% salt which is a really good salt content to shoot for....
The 0.85% nitrite, in that mix, is the same that my commercial cure for bacon is... Easy to calculate and the finished flavor is good.... You may want to add a bit of sugar to the meat..

Dave

My first time at making Lebanon bologna wish me luck!

 

[HalfSmoked]

Waiting and good luck with it.


Warren

 

[HalfSmoked]

Waiting and good luck with it.


Warren

Thanks for the like it is greatly appreciated.

Warren