Hi Folks,
New here and have a question about some summer sausage I made.
I've made wild game jerky, sausage, and beer sticks lots in the past. We got a side of beef last year and I found that it was taking us a while to get through the ground beef. So yesterday I decided to make summer sausage. It's been a long time since I made wild game summer sausage but I figured the beef wouldn't be much different. I bought a spice kit from a local place that I've gone to before and had good results. I smoked the sausage about an hour and kept the smoker at about 180 until internal temp was 160, sprayed with hot water and let it cool.
I was pumped to try it today but it turned out pretty rank. Rancid tasting. Pretty disappointed as I made 25 pounds and it's all terrible.
Any ideas? Issue with the mix? Beef too fatty? I also added mustard seeds that were at least 3 years old, could they have gone rancid?
I'm leaning towards it was a bad spice/cure mix but have no idea.
Any feedback would be awesome. Sorry for the long post.
New here and have a question about some summer sausage I made.
I've made wild game jerky, sausage, and beer sticks lots in the past. We got a side of beef last year and I found that it was taking us a while to get through the ground beef. So yesterday I decided to make summer sausage. It's been a long time since I made wild game summer sausage but I figured the beef wouldn't be much different. I bought a spice kit from a local place that I've gone to before and had good results. I smoked the sausage about an hour and kept the smoker at about 180 until internal temp was 160, sprayed with hot water and let it cool.
I was pumped to try it today but it turned out pretty rank. Rancid tasting. Pretty disappointed as I made 25 pounds and it's all terrible.
Any ideas? Issue with the mix? Beef too fatty? I also added mustard seeds that were at least 3 years old, could they have gone rancid?
I'm leaning towards it was a bad spice/cure mix but have no idea.
Any feedback would be awesome. Sorry for the long post.