Summer Sausage & Ring Bologna

[Shaeceili]

Hello there. I’m from south Florida, I make Italian sausage and brauts all the time as well as cold smoke beef sticks. I’ve never fermented meat before and I’m not sure how to make this summer sausage. I’ve found a few recipes but I’m not trying to do all the humidity in my pellet smoker. I’m looking for the classic penn Dutch tangy taste. So does anyone know how to use ECA or F-LC as well as directions of when to add it to meat mixture? You’ll really help me out. Thank you.

I’ll be stuffing in beef/pork casings

 

[smokininthegarden]

ECA is fairly easy to use, just grind the meat, mix in seasoning/cure then just before you stuff, add ECA and mix again. Stuff and cook as soon as possible, you do not want the ECA coating to start to dissolve before the meat is fully cooked. The F-LC will require a fermenting chamber of some sort to hold the sausage at around 80 deg. For
24 HR, it is simple to do if you have a chamber to do it in but..... I would start with the ECA for now and then move on from there if you want to.

Cal

 

[Shaeceili]

I will definitely start with ECA I appreciate your comment so much. Sorry to bother you again, but I have a a pellet smoker and the lowest I can get it to stay at is 185 but maybe 120 if I open it every once in a while. Do you think that will work? Smoke the summer sausage for color first them smoke at 185 for 2 hours.

 

[BGKYSmoker]

Your wanting the taste of Lancaster County lebnun bologna. You can use F-LC with cure 1 without a chamber, you will need some dextrose for the flc to ferment. Be sure to mix the cure into the flc. How many pounds are you making. FLC is added to distilled water and the flc/cure mix should be added last and mixed in well.

What smoker do you have. My PB Pellet smoker can go low at 130. Carefull with a temp above 170 as you can fat-out your summer sausage

Hope this helps

I also live in S, FL.

 

[mike243]

A MES is the best way I have found to run low temps and up, pellet grills will run to hot for most of the sausages that require lower temps. They can be had fairly cheap