Summer Sausage Help .. PLEASE !!! small q-view

Discussion in 'Sausage' started by goliath, Mar 30, 2014.

  1. goliath

    goliath Smoking Fanatic

    hi everyone

    i made a moose / pork summer sausage 50/50 and about 80/20 fat ratio with the pork fat.i added in some sliced green olives and high temp cheese.

    i basically followed Rytek's venison summer sausage recipe for spices and mixture such as cure, fermento, corn syrup solids and dextrose.

    i like the flavor, i think i will use a coarser grind than he has suggested next time. 


    it is a little more moist than i would like. can i hang it or keep it in the fridge for a few weeks to dry it out?

    i have done this is the past with other sausage i had made locally but i am not sure what the formulation was.. really dont want to ruin my own creation.

  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Just a few days in a paper bag in the fridge will have a huge drying effect. I like summer sausage moist and battle against drying. I wouldn't leave it in more than a week. Freezing also dries or at least changes a moist texture.
  3. Ditto what woodcutter said. I find after freezing, some moisture is lost.
  4. Yup - as Todd said if you really want it to dry out then an old fashioned paper bag in the fridge will do the trick for you. Keep an eye on it or you could end up with it getting too dry...
  5. troy peters

    troy peters Newbie

    If ya like you can put it in my fridge and I'll let ya know when it's dry enough.
  6. goliath

    goliath Smoking Fanatic

    its in the bags and drying in the fridge...

    Troy im afraid i only made 20 pounds and by the time you figure out when its dry enough i could be down to 5....

    you are known around here as a HEAVY HITTER BUDDY ...  :0)

  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    Which won, the drying or the eating?
  8. goliath

    goliath Smoking Fanatic

    HA HA HA
    actually drying out nicely but as a buddy says yesterday ..... with the fine grind its kinda like eating "spam or spork"

    in return i told him seeing as how he is a NEWFY he should save it for sunday dinner then like when he was a kid ...  LOL
    anyways i am convinced i will not use the 1/8" plate next time and do 1/4" grind.

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