- Sep 13, 2013
- 128
- 27
Merry Christmas to all!! I made my first summer sausage this week and while I nailed the flavor, I had two issues. First, my fiber casing became wrinkled and second, the texture wasn't as solid or hard as I would like. It made it hard to slice thin. Did I not do something right or is this the nature of homemade summer sausage? I did use regular grind beef from Restaurant Depot. Will using fine grind help? Also I started them out in a cold smoker and slowly built up temperature. They went to 158 IT before I stopped them in cold water. I'd appreciate some advice. Thanks