Loosy Goosy. First time summer sausage mishap

[nomoreusmc]

So I was filling up my first round of summer sausage and tieing off the end...... Let's just say that it didn't go to my plan. Looser than my ex-wife. I left them in the fridge to firm up but there's gonna be flat spots. Got pretty warm when I was messing with it.

So what's the trick? Because I used to count myself as a reasonable,logical man. But apparently the sausage gods did not see it that way.

 

[DieselTech]

Looks delicious to me!

I bet it taste just fine too.

 

[bill ace 350]

What did you use to stuff them?

 

[SmokinEdge]

So,,,,,, loose tie? Or a loose stuff? If it’s the tie, use hog rings instead of string. Works much better.

 

[nomoreusmc]

What did you use to stuff them?

Vevor 7lb (haka copy) stuffer with 1 1\4 stuffing horn.

 

[nomoreusmc]

So,,,,,, loose tie? Or a loose stuff? If it’s the tie, use hog rings instead of string. Works much better

I twisted the crap out of them. The only way I could have done better is with a second person. I used my mouth to tie the knots!

 

[SmokinEdge]

I twisted the crap out of them. The only way I could have done better is with a second person. I used my mouth to tie the knots!

Hog rings are your friend here working by yourself.

 

[Coreymacc]

I assume you are using fibrous casing, if so, you can pack them super tight. I grab the stuffing horn and casing and let the meat fill almost till I can't hold it. When you get the amount you want just give the sausage 2 twists and trap the pressure in the case. Don't be afraid, you won't blow out a fibrous case. After the 2 twists, I use a stainless hog ring so it has no chance of un- twisting. You can use twine to tie but its a little more tricky to hold the case and tie it off.

Hog rings and pliers are cheap, maybe invest in a set.

My opinion
Corey

 

[nomoreusmc]

Are they all the same? Or is one easier to use than another?

 

[nomoreusmc]

Well I hope abject failure is always an option. Looks like all my fat rendered. Fat hit the smoke tube and fat EVERYWHERE. On top of that the taste..... I'm afraid I just don't like the encapsulated citric acid taste...

So I did something I knew I could do and made a South African cheese griller pizza and drowned my sorrows in carbohydrates.

 

[Fueling Around]

Fat out is overheating (cooking) them. What was your process?

I'm going to try my first attempts at summer sausage in a couple of weeks. Decided to not use ECA and use the Sausage Maker (TSM) Fermento. It adds the tang with buttermilk powder distributed throughout the meat instead of the pockets of ECA.
Fibrous casings are all the same factory made.

 

[nomoreusmc]

I cold smoked (7hr tube) while I was cold smoking it flamed up and overcooked it while I was cleaning out a trailer that I sold and doing some organizing. Then I kicked my smoker on 225 till I got a 160 internal.

I didn't watch the temp while it was cold smoking. I've never used the smoke tube in my new smoker so I guess lesson learned. F


I tried some this morning and it was awful. Truly terrible. Probably a war crime against sausage. And not the flavor profile I was going for either. Total and utter failure.

Poor soggy deflated ween. I hate to waste it. Thinking about slicing it up and throwing it in the dehydrator for dog treats. Does that sound like a bad idea to anybody? Anyone do that?