Summer Sausage Moisture Loss

[gstein]

Does anyone have thoughts on how much weight/moisture loss I should target for fast fermented summer sausages.  A lot of these books talk about aw but I can't measure that and I figured that I can measure total moisture lost by weighting before and after but I don't know what to shoot for.  

 

[crazymoon]

GS, I'm not sure what you are trying to do,maybe this older post will help? http://www.smokingmeatforums.com/forums/showthread.php?t=73890. IMHO most folks don't try to dry cure summer sausage.

 

[gstein]

This is helpful, thanks. Really I am doing this same thing. I was just interested in if people weight the sausage before and after and target a certain weight loss.

 

[crankybuzzard]

Are you going for a true fermented SS and using bactoferm or something like it? Do you want shelf stable or will you refrigerate? These will play a part as well.

 

[gstein]

Yes,I plan on using bacteria and fermenting. And yes, I'm hoping it to be shelf stable. I've had success before but I'm trying to get more precise.

 

[crankybuzzard]

Yes,I plan on using bacteria and fermenting. And yes, I'm hoping it to be shelf stable. I've had success before but I'm trying to get more precise.

I haven't forgotten about you, I'm trying to find a definitive answer. I all of my books, I see "until desired weight loss is obtained/achieved".

I have a call in to my uncle who is the SS guru for the family.

 

[pc farmer]

I don't have the answer.

NEPAS would know.  Hopfully he sees this.

 

[BGKYSmoker]

What Bactoferm are you using?

Fast fermenation can be achieved in 2-3 days then you will need to dry it some at a loss between 20-30%

 

[gstein]

LHP

20-30% is what I was thinking. Thanks.

 

[blaise]

Remember, that drying is a slow controlled process, the humidity and temp are important. I use a chart and keep track of all the pertinent info. Starting with the green weight. I will check the weight every couple days until the desired loss is achieved, that can be anywhere from 30% to 50% depending on the type sausage. A good gram scale is recommended. I usually shoot for about 30% on most summer sausage. The drier it becomes----the more shelf stable, but the quality begins to suffer------you can dry it till it feels like shoe leather, but you better have some good teeth

.

 If you are drying a bunch of sausages---mark a couple of them and use them as your controls, it's much easier then pulling them all out and weighing them every couple days.

Blaise

 

[BGKYSmoker]

LHP

20-30% is what I was thinking. Thanks.

LHP

Your good.

This is so so easy without all the fancy equipment. Its the FEAR FACTOR that gets everyone sidelined.

 

[seadog92]

How critical is the temp and humidity if I keep  the SS in the fermentation chamber longer than 24 hours?  I'm going to use F-LC, 10 lbs of beef in 2 1/4" fiber casings.  I can hit 85 - 87 F and 85%

humidity pretty consistently, along with a small fan that circulates the air.  Will I need to lower the temp and humidity if I want to keep it in there an extra couple days to go for a drier sausage?