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

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goliath

Smoking Fanatic
Original poster
Oct 8, 2013
574
75
Terrace BC Canada
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. 



NOW THE QUESTION

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.

THANKS FOR HELPING
 
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.
 
OKI DOKI
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)

THANKS FOR THE HELP
 
 
OKI DOKI
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)

THANKS FOR THE HELP
Which won, the drying or the eating?
 
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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