I think I dun screwed up.

[Temagami]

I am not totally new to smoking stuff and making sausage, but had one bad thing lead to another today. Been off the sausage making thing for a year or so.

Was trying to make landejaeger venison and pork today.
Could not find my right size tube for my stuffer, so used the only one I could find, about 1", my casings would not fit so had to stuff my meat mix into summer sausage casings.
The recipe I was following said to ferment for 24 to48 hrs. Then smoke for 3-4 hours, but will the casing size matter for timing.
Currently hanging at 52 degrees and 89 % moisture, .
I had to try something other than throw away the meat.
Thoughts.
I promise I won't be so ill prepared next time. Buying a new grinder and stuffer this weekend hopefully.
Thanks

 

[oddegan]

Shouldn't matter for the ferment but will probably effect smoke time. Use a temp probe and monitor your I.T. Just cook to temp.

 

[Temagami]

Thanks for your reply. I will carry on and see what happens.
I will stick to the weighing plan of a 15% moisture loss, and try to be patient.
I may review some smoke times for larger sized casings.
Just got a decent size smoker built and am ready to delve into the world of sausages and hams etc.
My stuffer was temporary to make sure I would stick with the hobby and my tube broke today. Guess I will need to be a bigger better one!

 

[daveomak]

If you have flattened the landjaeger, the smoke time should be close to the same... so should the drying and cooking time.. The thickness shouldn't vary much with a larger diameter casing.. flatten those babies to get uniformity....