Snack stick vs summer sausage

[Baggerman]

Howdy folks 2nd time trying to post (1st time thought it posted, but I deleted instead ugh). I kinda worked myself into a pickle here hoping for a way out. I was gonna try my hand at making venison summer sausage. Many a snack stick has seen my smoker. I have #45 of venison/pork mix cooling in the freezer. I decided to check if recipes differ from sticks to sausage. Has anyone ever used LEGGS snack stick mix to make a summer sausage? I use the sausage makers protein in my stick mix. I didn't want these to turn out to be 2 1/2"x12" snack sticks. If anyone has a good recipe for venison and cheddar summer sausage please point me in that direction. Thanks a bunch felllas!

 

[daveomak]

I've used AC Leggs #103 Hot Italian and made sausage AND salami....

AC Leggs #103... Hot Italian seasoning mix... Final Money.... 2-8-16...

I'm planning on making sausage Saturday.... How is the salt in this mix... OK.... a bit too much..... perfect....... Step; daughter is coming over to help.... We plan on making a big batch..... I would prefer to not have it salty... The directions figure out to add 2% by weight... I'm...

www.smokingmeatforums.com

To determine when the salami was done, I used the squeeze test... When the meat in the muslin bag felt pretty firm, like salami, I pulled it.. I think my smoker was at about ~150 ish...

I cook at a lower temperature than most folks... I don't like "fat out" and crumbly dry sausage... To determine doneness and it being food safe, I cook by USDA pasteruization tables..
I add an extra hour or so to the final time for insurance...

Government Pasteurization Tables
The pasteurization times for beef, lamb and pork are listed in Table C.1.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

I generally take meats and sausage to ~135F and hold it at that temp for 1 1/2 hours.... comes out awesome... moist and tender....

 

[Baggerman]

I've used AC Leggs #103 Hot Italian and made sausage AND salami....

AC Leggs #103... Hot Italian seasoning mix... Final Money.... 2-8-16...

I'm planning on making sausage Saturday.... How is the salt in this mix... OK.... a bit too much..... perfect....... Step; daughter is coming over to help.... We plan on making a big batch..... I would prefer to not have it salty... The directions figure out to add 2% by weight... I'm...

www.smokingmeatforums.com

To determine when the salami was done, I used the squeeze test... When the meat in the muslin bag felt pretty firm, like salami, I pulled it.. I think my smoker was at about ~150 ish...

I cook at a lower temperature than most folks... I don't like "fat out" and crumbly dry sausage... To determine doneness and it being food safe, I cook by USDA pasteruization tables..
I add an extra hour or so to the final time for insurance...

Government Pasteurization Tables
The pasteurization times for beef, lamb and pork are listed in Table C.1.
Temperature Time Temperature Time
°F (°C) (Minutes) °F (°C) (Seconds)
130 (54.4) 112 min 146 (63.3) 169 sec
131 (55.0) 89 min 147 (63.9) 134 sec
132 (55.6) 71 min 148 (64.4) 107 sec
133 (56.1) 56 min 149 (65.0) 85 sec
134 (56.7) 45 min 150 (65.6) 67 sec
135 (57.2) 36 min 151 (66.1) 54 sec
136 (57.8) 28 min 152 (66.7) 43 sec
137 (58.4) 23 min 153 (67.2) 34 sec
138 (58.9) 18 min 154 (67.8) 27 sec
139 (59.5) 15 min 155 (68.3) 22 sec
140 (60.0) 12 min 156 (68.9) 17 sec
141 (60.6) 9 min 157 (69.4) 14 sec
142 (61.1) 8 min 158 (70.0) 0 sec
143 (61.7) 6 min
144 (62.2) 5 min
145 (62.8) 4 min
Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).

I generally take meats and sausage to ~135F and hold it at that temp for 1 1/2 hours.... comes out awesome... moist and tender....

And it turned out good? I am just worried about the salami drying out.

 

[daveomak]

It's not safe to store at room temp BECAUSE it is cooked... Refer store for a week or so... I sliced it and vac packed for later use... It was delish....

 

[Baggerman]

It's not safe to store at room temp BECAUSE it is cooked... Refer store for a week or so... I sliced it and vac packed for later use... It was delish....

Gotcha thanks for the info.