Took longer than two weeks to get around to this, but I did make a fermented summer sausage using buttermilk only. (Wanted to use homemade sauerkraut juice; unfortunately it was past its prime.)
My recipe came from Victor of Taste of Artisan, who adapted a Marianski formula. I made just three subs: venison and pork in equal proportions and 2 T. (6g) active culture buttermilk instead of F-LC culture. I replaced the dextrose with an extra teaspoon of granulated sugar.
[I had read in another recipe on his site that buttermilk powder gave a 'pleasant tang' to a chicken sausage--that's exactly what I was looking for.]
The mixture sat in the fridge for three days to ferment--I was too chicken to try a higher temp.
After looking around at other postings (thank you, members) I made a cloth sausage casing. This was really easy--snip the selvage of medium or heavy weight unbleached muslin every 10-inches then rip (you get straight strips w/o scissors). Fold lengthwise and stitch a 1/4-inch seam along the open edge. Turn inside out, flatten the seam you just made, and fold it along its edge. Stitch again along the folded edge, about 1/2-inch wide this time, to enclose the raw fabric threads.
An 18-inch length of the casing, stuffed with 2 lbs. sausage meat:
And here it is out of the smoker.
Ran the heat a little high, I'm afraid, as it came out at 160°F. But I'm so pleased, it wouldn't matter if it burnt to a crisp--there's always next time! And it smells so good. We're tasting it tomorrow--I'll report back.
Meanwhile, MANY thanks! ;-)
My recipe came from Victor of Taste of Artisan, who adapted a Marianski formula. I made just three subs: venison and pork in equal proportions and 2 T. (6g) active culture buttermilk instead of F-LC culture. I replaced the dextrose with an extra teaspoon of granulated sugar.
[I had read in another recipe on his site that buttermilk powder gave a 'pleasant tang' to a chicken sausage--that's exactly what I was looking for.]
The mixture sat in the fridge for three days to ferment--I was too chicken to try a higher temp.
After looking around at other postings (thank you, members) I made a cloth sausage casing. This was really easy--snip the selvage of medium or heavy weight unbleached muslin every 10-inches then rip (you get straight strips w/o scissors). Fold lengthwise and stitch a 1/4-inch seam along the open edge. Turn inside out, flatten the seam you just made, and fold it along its edge. Stitch again along the folded edge, about 1/2-inch wide this time, to enclose the raw fabric threads.
An 18-inch length of the casing, stuffed with 2 lbs. sausage meat:
And here it is out of the smoker.
Ran the heat a little high, I'm afraid, as it came out at 160°F. But I'm so pleased, it wouldn't matter if it burnt to a crisp--there's always next time! And it smells so good. We're tasting it tomorrow--I'll report back.
Meanwhile, MANY thanks! ;-)