First summer sausage try

[diyelker]

Ok guys, venison/pork is in the fridge thawing a bit for tomorrow. I have a few last minute questions. I'm planning a 50% mix of venison and pork butt. Question 1. Should I add any more pork fat to it, or leave it alone with lean venison and the pork butt?

I plan on using a dry buttermilk powder(Saco brand) added to the mixture. Any tips or suggestions there?

I keep hearing/reading mixed views on whether or not the mixture needs time to cure. I'll be using a LEM mixture with cure included. It does not give a rest or cure time on the package. Some say 24 hours, and some say mix stuff smoke. What say ye? I plan on grinding and mixing tomorrow afternoon and then letting it have a 12-18 hour rest in the fridge. Then mix in ECA, stuff and smoke on Wednesday. Does that sound like an ok plan?

They will be 1 pound rolls with collagen casing. I plan to start the smoker at 120 for an hour, then 140 with smoke for 2 hours, then 160 for 2, then 170-175 until an IT of 155 ish... How long total do you estimate the smoking process will take? I'm thinking 10 hours, but I really don't know.

??????? Advice? Everything sound ok here or do I need to adjust?

 

[tennsmoker]

Evening Diyelker,

because I have venison & pork fat thawing also for tomorrow's SS I figured I might add a comment or two.

I don't think you need very much help/answers you have laid down a very good set of instructions to end of with a great tasting SS.  Some of your additives are for ones own personal taste, IE, ECA & buttermilk powder, also LEM.

For my SS I am mixing approx 4 lbs to 1 lb pork fat 50/50, I try to keep the fat in the 20-30 % range, just my personal taste. I'm using LEM backwoods tomorrow with the little cure pkg inside, I like it better than AC Leggs (not as salty) my personal taste again.

I'm using SPC 1/2 C. to 5lbs, I was using too much (Rick Nepas helped me on that) mainly because in the Rytek book he explained that SPC helps bind the meat together & retain the natural juices. (p/158.

I used buttermilk powder & ECA but didn't care for the results,  own personal taste again.

I use the fibrous casing 24" cut in half makes one lb chubs. Easier to fit in my MES30.

Answer to your 50/50 meat to fat seems like a lot, but I have read where other members use that ratio.

I usually grind all meat thru my KA grinder big plate then mix seasonings with water and mix everything until tacky (its a feel/touch thing) then grind thru the sm plate. Leave overnite pull from frig let sat at rm temp then start the smoker at 130 and up till 170 and IT is 150 or so.

I hit the 150deg IT in approx 6-8hr range always under 10.

As you can see we are pretty much on the same page,

al

 

[diyelker]

Thanks tennS. My mix is not 50% fat. It's 50 venison 50 pork with prob an overall 15-20% fat content once mixed together. Didn't know if I needed to add a little more fat or not? What did you not like about the buttermilk ECA combo? Taste? Texture? I'll try to get some pics up tomorrow when bidness picks up.

 

[BGKYSmoker]

ECA mixed with buttermilk would be to much Lactic Acid combined with Citric Acid giving an imparted taste.

 

[tennsmoker]

Rick Nepas you are right again,

al

 

[diyelker]

Hmm. Well what should I do then? I like a distinct tangy taste, and that's why I was going that direction. Guide me here.

 

[diyelker]

Ok I have pork and venison ran through the grinder. I'll be seasoning and mixing in about an hour. I'll try to throw a pic up tonight. This is an experimental run. I'll be doing 15 pounds total with three diff recipe/methods...we'll see how it goes. Wish me luck.

 

[driedstick]

Good Luck and make sure you get q-view

 

[diyelker]

 

[BGKYSmoker]

what smoker do you use?

reason that i ask is you need room for heat circulation. in my bradley 8-10 lbs is plenty

 

[diyelker]

Have a mes 30. I'm thinking that I can strategically place 15 1 pound chubs in there? Dunno? First time for me. If they don't fit, then I guess I'll be drinking and smoking summer sausage for two straight days. Bummer :sausage:

How much should I get in there? How much room between rolls of sausage??

 

[BGKYSmoker]

Have a mes 30. I'm thinking that I can strategically place 15 1 pound chubs in there? Dunno? First time for me. If they don't fit, then I guess I'll be drinking and smoking summer sausage for two straight days. Bummer

How much should I get in there? How much room between rolls of sausage??

Yeah 15 lbs is a load for the mes. Chub IT's are not going to be the same in all the chubs (Not saying you cant smoke em all) but its going to be a long day. You should have 1-1.5" space between the chubs. Like all smokers your going to have hot spots so you might need to do some shifting of the chubs

 

[diyelker]

Yeah, I'll see how they fit. I planned on moving them around every hour or two. If I have some that don't get smoked tomorrow...how long can I let them sit in the fridge before smoking??

 

[diyelker]

Nepas: I tried to post some pics. I don't see them yet. Did I not post them right?

 

[BGKYSmoker]

Nepas: I tried to post some pics. I don't see them yet. Did I not post them right?

The camo on top of the clear chubs?

 

[BGKYSmoker]

Yeah, I'll see how they fit. I planned on moving them around every hour or two. If I have some that don't get smoked tomorrow...how long can I let them sit in the fridge before smoking??

You can let them stuffed chubs in the fridge for 1-2 days before smoking or the casings may start to pull away from the meat

 

[bluebombersfan]

Summer sausage is next on my list, keeping a close eye on this thread!!  they sure look good so far.  I am interested in what you like best!!

 

[tennsmoker]

Just curious, but what type of casing are the camo on top of the clear chubs?

al

 

[smokinhusker]

 

[driedstick]

good luck