Summer sausage time

[zzerru]

Got 2lbs venison, 2lbs beef and 1lbs pork. Venison is from last year and I need to use it up.

Meats mixed together, with Sausage Maker summer sausage seasoning and instacure and fermento.

Ready to sit for 48 hours.

 

[boykjo]

 

 

[shoneyboy]

 

[jkc64]

This is twice I have seen mention of resting the mixed meat 2 days, why? Most of the posts I have read say mix stuff and smoke. Thanks for ant input.

John

 

[shoneyboy]

I was always told to allow it to rest over night, it allows the cure #1 to “work”…but it’s inst-a-cure, so I really don’t understand why it has to sit over night or even 2 days….It is just a practice to insure that the cure has time to work in the sausage.  What I mean is, when you add cure to meat, it kills the bacteria in the meat mixture and allowing it to sit, gives it more time to do it’s thing….Now you have me curious, I will make a call tomorrow to the butcher at Animal Science and ask him and let you know…ShoneyBoy

This is twice I have seen mention of resting the mixed meat 2 days, why? Most of the posts I have read say mix stuff and smoke. Thanks for ant input.

John

 

[jkc64]

First I would like to apologize to zzerru for a question that looks like it could become a hijack. I thought the 2 days might have to do with the fermento. I have tried fermento and didn't notice any real results, thought the 2 days had to do with that.

I will ask this question in the sausage area and hopefully avoid hijacking zzerru's thread. I look forward to the results on the SS with the fermento.

John

 

[BGKYSmoker]

Fermento unlike the Bactoferm products really does not need the time to ferment (so to speak) as its made up of cultured whey protein and skim milk.

You can mix, stuff and smoke right away. Letting it in the fridge for a day or two is your choice.

 

[zzerru]

No apologies necessary. I'm following Rytek's recipe for summer sausage. I did use Fermento and will see how it turns out. I appreciate the comments.

 

[smokinhusker]

Let us know how it comes out!

 

[zzerru]

Just got it stuffed.

Now in the smoker, 150 degrees for 4 hours and then 8 at 180 degrees, both with hickory. Would start at a lower temp but the MES doesn't do that well.

On another topic completely, got a bushel and a half of tomatoes at a local farm for $10. Going to can most of them. love the local produce.

 

[jkc64]

Looks good so far, you need the amnps to smoke at the lower temps. I have one as do almost everyone here with a MES. Waiting for the final shots. 180 sounds high as everything I read states the fat will render above 160. I am no expert by any streach just relaying what I have seen here.

 

[zzerru]

You are totally right, I misread the recipe and wasn't thinking. After I read your post last night, I went back and adjusted it to 150 to get an internal temp of 138-140.

 

[smokinhusker]

Great! With the AMNPS, you can smoke at temps as low as 100*. When I do jerky etc, I start at 120* and bump the temps hourly. It works great for cold smoking too.

 

[zzerru]

Sample pulled at 139.

Looks solid.

Sample sliced.

Ready to taste.

Flavor is spot on, as is texture. Thanks for the heads up that saved this batch. I think it's great how a comment from another forum member can be the difference between "tasty" and "oh #%^!" Even after almost 7 years, SMF is a good place to sit around the smoker.

 

[jkc64]

Glad it turned out for you, looks like some great snacks there.

 

[shoneyboy]

Great looking SS and a nice score on the Tomato's........