Elk Summer Sausage

[augustine hess]

I am working on a batch of Summer Sausage

I am confused about at least one step in the process of curing the batch

Do I mix all ingredients and chill for 48 hours mixing twice a day

Or do I mix and stuff with out the curing

If so does the curing work without the 48 hr and mix schedule

Elk Hunting was good this year in Idaho several more batches to work up

Thanks

Gus

 

[smokeamotive]

Gus, are you useing a packaged mix for your sausage? If so you need to make sure you use the exact amount of meat that it calls for. If you use more than it calls for you won't have the correct amount of curing salt to properly cure the meat. You should mix your meat with the spices and the curing salt (the little package of pink salt) at the same time if this is a packaged mix. Then you can either place back in the fridge for 24 hrs then stuff into casings or stuff first then place in fridge for 24 hrs Before smoking or cooking. The important thing is to mix the cure and spices with the meat very well and let it cure for at Least 24hrs before proceding to smoke or cook so that the cure has time to do its thing.

 

[augustine hess]

Thanks for the reply

I am using a recipe and have been specific with the weight and measurements

Just wanted to make sure on the cure(insta cure #1)

When actually does the curing happen

Thanks again

Gus

 

[driedstick]

Well as far as I know when you mix, it will start to become more sticky, after mixing 5 min or so you should be able to bring up an hand full upside down, open hand and should still stick to bottom of hand this is when I know it has been mixed long enough, some of the other people should be along that know better than I. I know you can mix, stuff, and smoke all in one day with most of the pre mixes you get, I have one recipe with Mortons TQ that I mix every day for 4 days then smoke but every recipe is different

can you show us your recipe you are using may help,

I see you are new here can you update your location for us - I am in Idaho also where you at.

 

[BGKYSmoker]

Thanks for the reply

I am using a recipe and have been specific with the weight and measurements

Just wanted to make sure on the cure(insta cure #1)

When actually does the curing happen

Thanks again

Gus

You can mix, stuff and smoke right away. Really no need for a 24 hours to let cure work (but thats your call)

Use the cure 1 at 1 tsp per every 5 lbs of meat or however your recipe instructs.

 

[augustine hess]

The recipe I am using calls for 2 tsp insta cure #1 per 10lbs meat

out of the book Great Sausage Recipes and Meat Curing by Rytek Kutas page 296

"Smoked Venison Summer Sausage"

I am located in Boise

I will mix one more time and stuff and then smoke tomorrow

Temp on the mix is at 37F

Thanks

Gus
 

 

[chix-boy]

I have done that one a few times I like that one better with citric acid in stead of fermento personal taste. I grind meat threw ¼ plate, mix with spices and cure then hold in fridge for 24 to 48 hours. Then grind meat threw a 3/16 plate one last time and directly into stuffer.

 

[augustine hess]

Thanks for the tip

do you sub the citric acid 1 for 1 with the fermento

Would like to try this variation

Gus
 

 

[daveomak]

While we are on the subject of cure and following recipes.....   While checking my Rytek Sausage Making book and following the above discussion..... I came across a TYPO in my book and double checked to be sure.....  

Notice the 100# column first.... amount of cure 4 oz. both in Rytek and 4 oz. Susan Minor.....

Notice the  10# column now.... amount of cure  1/2 tsp. Rytek    and    2 tsp. Susan Minor..... 

Rytek edition copyright 1976 is the edition I have... 

I guess this boils down to one very simple rule..... When it comes to curing meat,

Get Educated.... because you can't trust the " fill in the blank ", printer, typist, proofreader...  

It doesn't matter.... you are responsible for your own safety...  That includes information you get from me...

I can make mistakes just as easy as the next person...

Venison Summer Sausage (2).jpg

• daveomak
• Dec 11, 2012

http://www.susanminor.org/forums/showthread.php?736-Curing-Salts

Use as directed, more is not better and it can be toxic.

To ensure that the cure is distributed more evenly in your sausage,

mix it with the liquid that your recipe calls for, or mix it with the meat prior to grinding.

CURE #1

Cure per pound of ground meat/fat:

Amount of Meat/Fat	Amount of Cure
Vol.	Wt.
1 lb.	1/4 tsp.	.05 oz.
2 lbs.	3/8 tsp.	.08 oz.
3 lbs.	1/2 tsp.	.10 oz.
4 lbs.	3/4 tsp.	.15 oz.
5 lbs.	1 tsp.	.20 oz.
10 lbs.	2 tsp.	.40 oz.
15 lbs.	1 Tbsp.	.60 oz.
20 lbs.	1 Tbsp. + 1 tsp.	.80 oz.
25 lbs.	1 Tbsp. + 2 tsp.	1.00 oz.
50 lbs.	3 Tbsp. + 1 tsp.	2.00 oz.
100 lbs.	6 Tbsp. + 2 tsp.	4.00 oz

 

[chix-boy]

Thanks for the tip

do you sub the citric acid 1 for 1 with the fermento

Would like to try this variation

Gus
 

Remember this is personal taste most tell you 1.5 oz per 25 lbs. I like 1oz per 10 lbs.. couple things to remember do not grind citric acid do to its encapsulated. And for it to release needs to get to a temp of 135 degrees. Its alot cheaper then fermento also.

 

[chix-boy]

Citric acid calls for 1.5 oz per 25 lbs. my personal taste is 1oz per 15 lbs.. Do to its encapsulated it  can't be ran threw the grinder, but is mixed in last To release it needs to reach a temp of 135 degrees. Its cheaper then fermento.

 

[tennsmoker]

Hey Dave,

Rytek edition copyright 1967,

I didn't think you were even born back then much less reading a sausage book & making sausage,

at least in my book copyright 2008 edition they corrected it !!

al

 

[daveomak]

Hey Dave,

Rytek edition copyright 1967,

I didn't think you were even born back then much less reading a sausage book & making sausage,

at least in my book copyright 2008 edition they corrected it !!

al

That was my dyslexia and proving my point that I can make mistakes..... 1976 edition    Dave

 

[augustine hess]

Thanks for all the reply

Smoked the Sausages last night and am still going with that today getting close to the 152F mark

I had no idea that it would take so long to get to the target temp

Gus

 

[driedstick]

were gettin ready to see us some snausages!!