Some sausage trials today.

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jbo_c

Meat Mopper
Original poster
Nov 23, 2020
177
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30,000 foot view of sausage making yesterday and today. Firing up the smoker for a little bit, maybe 4 hours or so of cold smoke.

2” pork salami(and a triangle of sticks) from HiMountain.
19mm sticks of venison kabanosy from Hank Shaw’s recipe(mostly)
32mm venison hot links from my own recipe

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Jbo
 
Oh, and forgot these two little guys. - though I’m not sure what to call them.

A pork money muscle cured as BBB.

And a venison top round cured with the same spice/cure blend. Even less orthodox, I suppose, but we’ll see how it fries up.

These will cold smoke overnight for 8-10 hours while I sleep tonight.

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Jbo
 
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Made a potentially disappointing error with the salami. I decided that I wasn’t happy with the smoke level at 4 hours, so left in to cold smoke with the rest of the meat until morning and bring to temp then.

BUT . . . It has ECA in it, so should really be finished cooking by now to avoid concerns about the acid potentially releasing before full cook and denaturing the meat. This may be a learning. Ugh.

Though I have read a few posts where folks held ECA product overnight and all was well, they are in a distinct minority. I debated staying up late and finishing SV, but it could already be too late anyway and I’m tired.

It’s only a two pound batch, so if it’s toast, it was a relatively inexpensive mistake. I’ll just cross my fingers and hope it’s an exception.

The other products don’t have ECA, so no concerns there.

Jbo
 
A few cut pics. Happy with particle definition.

Only the small ones. The bigger salami is still drying. Looks like I may have dodged a bullet on the long hold for ECA botching the salami. At least the few small ones show no evidence.

Pork salami, venison kabanosy, venison hot gut meat stick.

Jbo
 

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Final update on this one. - specifically the Hi Mountain Salami kit. I just opened it up and had some for supper.

It is cooked, so not traditional salami. Thought it was lacking in tang, or at least could have used a little more. Mostly, it just tasted like summer sausage to me. I commented to my wife that I didn’t think they should have called it salami. She took another bite and said she thought it was OK to call it salami.

I was proud of my particle definition. And I actually thought it was pretty good. I just didn’t think it would ever pass for salami. If I make it again, and I’m sure I will, I’ll make it in a bigger casing to be sliced for sandwiches. I also may add I little more citric acid.

Jbo
 

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Final update on this one. - specifically the Hi Mountain Salami kit. I just opened it up and had some for supper.

It is cooked, so not traditional salami. Thought it was lacking in tang, or at least could have used a little more. Mostly, it just tasted like summer sausage to me. I commented to my wife that I didn’t think they should have called it salami. She took another bite and said she thought it was OK to call it salami.

I was proud of my particle definition. And I actually thought it was pretty good. I just didn’t think it would ever pass for salami. If I make it again, and I’m sure I will, I’ll make it in a bigger casing to be sliced for sandwiches. I also may add I little more citric acid.

Jbo
Looks good all. If you make that salami again,I have several times, put it in a brown paper bag or wrap in red butcher paper, no wax, and into the fridge for a couple weeks. This will dry the sausage and bring the flavor much closer to salami bought in the store.
 
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