Summer Sausage Curing Question

[Binko76]

Hello! I am doing my first batch of summer sausage. I am using a Hi Mountain seasoning kit. We were given some venison and have done all the steps to make the sausage. Problem is I was unable to get a stuffer at short notice. Had to order one. The directions say not to cure it for more than 24 hours. Will it be ok for up to 3 days. It is all mixed, packed and sealed with saran wrap and covered in the fridge. All I could find is that alot of people cure for more than 24 hrs and that it gets more tang. It is mixed with the seasoning and the cure that came with the kit.

Thanks for any input.

 

[smokerjim]

Can't see why you couldn't cure it longer, maybe some of the pros will be around to help you.

 

[Binko76]

Bump. Just waiting for my sausage stuffer. lol!

 

[ab canuck]

I am no pro, But have made lots of sausage, I have left sausage with sure in it for 3 days in the past with no issues, A little harder to stuff into csgs was the only problem we had.

 

[HalfSmoked]

should be fine maybe somewhat dryer though.

Warren

 

[smokerjim]

Maybe you could add a little water before stuffing to loosen it up if it's to stiff.

 

[Binko76]

Thanks for the replies. I was a little worried but now am at ease somewhat. Happy smokin all!

 

[crazymoon]

B76, You will be fine waiting a few days.As others said some water can be added to the mix if it's too stiff to stuff.

 

[TomKnollRFV]

Or cut with ACV or white wine to experiment. Though..I mean..maybe experimenting on your first batch isn't the best plan. But that is why you eat the failures ;)

 

[Binko76]

Summer sausage is drying in the smoker at the moment. About to add smoke in 20 minutes or so. We fried up the last bit in the bottom of the stuffer and it is a bit on the salty side. Im thinking this is because of the extra cure time??? We used a Hi Mountain hunter blend and added fresh garlic. About 9 lbs out of 30lbs. has cheddar cheese in it as well. The hunter blend added just enough spicy heat to it. Im hoping the smoking process will unsalt it a bit. We will see how it turns out.

Edit: Next time I will do 80/20 blend of venison/pork as well. Doesn't have as much venison flavor as I would like.

 

[TomKnollRFV]

Summer sausage is drying in the smoker at the moment. About to add smoke in 20 minutes or so. We fried up the last bit in the bottom of the stuffer and it is a bit on the salty side. Im thinking this is because of the extra cure time??? We used a Hi Mountain hunter blend and added fresh garlic. About 9 lbs out of 30lbs. has cheddar cheese in it as well. The hunter blend added just enough spicy heat to it. Im hoping the smoking process will unsalt it a bit. We will see how it turns out.

Edit: Next time I will do 80/20 blend of venison/pork as well. Doesn't have as much venison flavor as I would like.

I personally find all commercial blends are a bit salty. The last time I used one, I tried a 2 pound batch of it alone, found it to salty. I ended up combining the remainder with other seasonings for a 6 pound batch and it worked out well then.

 

[smokerjim]

Could be wrong but if there is to much salt in the seasoning to begin with, wouldn't it be salty after 1 day as well 3 days. Or is it possible to get more salty as it sits longer? Just wondering so I know in the future.

 

[crazymoon]

B76, One day or three days in the fridge won't make the SS taste saltier,the longer sausage sits (within reason ) the more the flavors meld together.

 

[Binko76]

The sausage is completed and it turned out great. The over saltiness dissipated quite a bit through the smoking process. I still notice the salt but it is much less now. Its not the best summer sausage I have ever had but it is damn good. My 6 year old kept coming for more after he was full of mac and cheese! The Hi Mountain Hunter blend is good but as crazymoon has pointed out it is a bit salty but if you like a bit of heat it is perfect in that department. We added about 6 whole cloves of ground garlic to the whole batch with 3/4 lb of cheddar cheese to 9 lbs. of a 30 lb batch. I will add pics later as I have to work at 4 a.m.

Thanks for the replys and I appreciate all of you input!

 

[Binko76]

I would also like to ad to TomKnollRFV that I think you are right! Although the saltiness did dissipate quite a bit it is still a bit on the salty side but still delicious. Next batch I think I will try my own seasoning and cure and experiment from there. I had a really good time doing this and appreciate you guys on these forums.

Thank You!

 

[crazymoon]

B76, Good to hear that your SS was to your liking!