Fermented summer sausage issue?

[wildvenison]

Hi everyone,

Looking to make summer sausage on a traditional fermented way however my biggest issue at the moment that I have no smoker at home. So my friend would be happy to smoke it for me but he can't guarantee that he can smoke it on the same day or next day.
Question is whether it's ok to ferment it and when reached the target pH then I put it in the fridge till it gets smoked a few days later?
Any advice and help is appreciated! Thanks

 

[indaswamp]

You should be fine with that plan. The meat will have salt, cure #1, and a pH drop below 4.7ish so the sausage will be fine until your friend can smoke it. The temp. below 53*F will stop the bacteria fermentation. You may get further fermentation as the sausage heats up in the smokehouse. Will depend on the lag time of the bacteria. Which culture do you plan to use?

One tip though-do heat the smokehouse up slowly and pull them when the internal temp. reaches 150-152*F for 30 minutes...

 

[indaswamp]

Just be sure to ferment first to target pH THEN put in refrigerator....

 

[wildvenison]

You should be fine with that plan. The meat will have salt, cure #1, and a pH drop below 4.7ish so the sausage will be fine until your friend can smoke it. The temp. below 53*F will stop the bacteria fermentation. You may get further fermentation as the sausage heats up in the smokehouse. Will depend on the lag time of the bacteria. Which culture do you plan to use?

One tip though-do heat the smokehouse up slowly and pull them when the internal temp. reaches 150-152*F for 30 minutes...

Thank you very much your answer and explanation!
At the moment I only have T SPX and Flavour of Italy at home but not sure about that they are the best for summer sausage. Trying to source FR M 52 but not easy...

 

[BGKYSmoker]

Use the T-spx

 

[wildvenison]

Just be sure to ferment first to target pH THEN put in refrigerator....

So I might be able to try your sweet thai snack sticks if I change eca to fermentation?

 

[indaswamp]

Thank you very much your answer and explanation!
At the moment I only have T SPX and Flavour of Italy at home but not sure about that they are the best for summer sausage. Trying to source FR M 52 but not easy...

Either will work...Flavor of Italy will be the closest to F-RM-52...

 

[indaswamp]

So I might be able to try your sweet thai snack sticks if I change eca to fermentation?

Yep. it would work.
But that's not my recipe, just one I found on youtube as I have watched some of that guys videos....

 

[wildvenison]

Thanks for the help!