Venison Summer Sausage ECA

[jrsdws]

I've been working on my deer summer sausage recipe and technique since mid-winter and am happy with the taste, but not yet satisfied with the texture.

I've had one batch that hit the spot for me texture wise, but that process included a fair amount of drying and fridge time after stuffing the casings. The latest recipe I want to duplicate includes the use of ECA, but I want to go back and use the same process for drying and fridge time prior to going into the smoker.

I've read so many threads about this it makes my head spin.

If I mix all seasoning, including ECA, and stuff casings on Friday, is it okay to hang them for a few hours to dry then put away in the fridge until Sunday morning for the smoking process? I stuff with a LEM stuffer and know I can't run any meat with ECA back through grind. I mix by hand.

 

[buzzy]

Don’t see any problem. Hanging in frig will help dry it. Could u give recipe ingredients because I’m looking for a good summer sausage recipe with ECA in it

 

[jrsdws]

Sure! I have been using Curley's Summer Sausage Seasoning, but found it to be a little bland for my liking so I've adjusted the amount of seasoning and made some additions. This is for a 5lb batch:

3.5lbs ground venison
1.5lbs pork trimmings
5.30oz Curley's Summer Sausage Seasoning
0.40oz taste booster (came with the seasoning MSG I guess)
2.00tsp Garlic Salt
2.00tsp Whole Mustard Seeds
3.00tsp LEM Backwoods ECA
1.00tsp Praque Powder #1
3/4 cup of water

As I recall, my recipe is a little light on the ECA, but that was my first use of it so I backed down. I liked the results and won't change at this time.

 

[dward51]

No do not do that.....

ECA is to be mixed just before smoking. Citric acid will ruin meat if left to sit like that. It makes the meat grey looking and mealy. That is why we use "encapsulated" citric acid. The fat encapsulation protects the meat until it has set by being partially/mostly cooked. Then in the 140-145* temp range the fat encapsulation melts (low temp fat) and releases the citric acid, but by then the meat is set and you get the twang without the meat being ruined.

Over mixing or rough handling of ECA can do the same thing. It needs to be gently hand mixed at the very last before stuffing and then straight to the smoker. Pre-mixing and letting it sit will also likely risk damaging the meat.

I would premix and refrigerate the unstuffed meat without ECA until the day of smoking. Then hand mix the ECA, stuff and smoke. You might get away with premixing and letting it sit, but you stand a good chance of ruining the meat also. What sort of casing are you using? You are not really drying the casing unless it's a natural casing and summer sausage is usually not in natural casings (but you could do that).

What were you unhappy with about the texture? Was it too dry, tough, soft, grainy or mealy? There are other tweaks we might could suggest if you give a little more info.

 

[jrsdws]

I'm using fibrous casings. I soak them in warm water for 30 minutes and squeeze the water out before stuffing.

I did what you suggested on my last batch. I refrigerated unstuffed meat then added ECA and stuffed and went straight into the smoker. However, I added another 1/2 cup of cold water at this time because I thought the mix would be too stiff to stuff well.

As for texture, it was simply too wet, having a nearly mushy feel to it. After hanging to air dry, the outside got too dry and almost formed a rind, but the inside improved a lot.

 

[dward51]

I also use phosphate binders in my sticks and summer sausage. Either Butcher & Packer #414 or AmesPhos. I find the moisture, with phosphates it is moist but firm and more even IMO. B&P 414 is my general go to, it's very inexpensive and a small amount goes a very long way. Once I started using them, I have used it in every batch since. 3/4 cup of water on the front end and more when mixing the ECA might have been a bit too much. With phosphates you will need to add water on the back end after it sits to let the flavors blend as being a "binder" it does thicken the mix up. But I find there is still plenty of power left in the phosphate to even out the final product once the meat is smoked and set.

 

[jrsdws]

I am mixing a 5lb batch tomorrow using the above recipe. The only binder I have is NFDM and powdered buttermilk. Maybe the phosphate binder would firm it up.

I would best describe the texture...besides too moist....hard to describe....it almost wipes when you cut it....it's fairly firm but drying improves it a bunch.

Should I try some NFDM this time maybe?

Also, will the LEM stuffer have enough "umpphhh" to fill the casings after the mix sits in the fridge for two days? That's the only reason I added more water last time....easier stuffing.

 

[jimmyinsd]

I am mixing a 5lb batch tomorrow using the above recipe. The only binder I have is NFDM and powdered buttermilk. Maybe the phosphate binder would firm it up.

I would best describe the texture...besides too moist....hard to describe....it almost wipes when you cut it....it's fairly firm but drying improves it a bunch.

Should I try some NFDM this time maybe?

Also, will the LEM stuffer have enough "umpphhh" to fill the casings after the mix sits in the fridge for two days? That's the only reason I added more water last time....easier stuffing.

I used NFDM and buttermilk powder in mine and it turned out great. As far as the stuffer, you will be using a larger bore tube than what you would use for other stuff so I would have to think that the stickier meat wouldnt be much of an issue. if your stuffer can handle snack sticks I have to think it will handle anything.

 

[jrsdws]

Snack sticks aren't a problem so I'll give it a try.

 

[jrsdws]

So....I have NFDM and powdered buttermilk. I have everything ground and back in fridge before I mix.

Having enough moisture has not been a problem. I know the binder helps retain moisture. Will adding either of what I have improve texture by making for a more "firm" sausage? It's hard to describe what the last batch was like.

Also, please advise on my smoking schedule as this can impact the outcome too. I am using a MES30 smoker.

Hang on drying rack at room temp for 1hr while setting up smoker
Hang in smoker at 100* with vent open and door cracked for 2 hours
Turn up to 135*f and add smoke (using smoke tube in mailbox) for 3 hours
Turn up in 10* increments each hour until smoker is at 170*f
Finish at 170* until internal temp is 155*
Ice water bath for 30 minutes
Wipe dry and hang to bloom for 4 hours
Rest in fridge overnight
Taste test

 

[jimmyinsd]

how coarse of a grind are you using on your meat? I prefer a little coarser grind on stuff like summer sausage so I leave it at 1 pass through a #7 plate, at the most 2 passes through the #7. I havent made any with a finer grind, but I have made some other sausages with a finer grind and that does make a different textured finished product.

 

[jrsdws]

Everything once through 3/16" plate

 

[jimmyinsd]

Everything once through 3/16" plate

thats pretty fine, do you have one slightly larger? i think a #7 that I use is about 1/4" or maybe a touch bigger than that.

 

[jimmyinsd]

IIRC i used about 1 cup of water per 5# of meat, but thats off the top of my head.

 

[jrsdws]

I have 3/8" and 3/16" but have no problem getting a 1/4". For now, though, I have what I have.

My deer was ground at the locker during processing, also, so it is what it is and appears to be the same 3/16".

I have considered a more coarse grind, but not convinced it will make a difference yet.

I have had one batch of 5lbs that the texture was perfect on for me, but I stuffed the casings using the grinder when I bought it. I told myself "never again". I always wondered if there was a difference in how tight I filled the casing vs using the stuffer. They felt the same, but I can't say for sure.

This is why I was looking to go back to that exact process (except using the stuffer) and use the current recipe that I like. I was not using the ECA on that batch so I stuffed and let rest in fridge for 2 nights, then used the process above.

For now, I will mix the meat today (not sure about the NFDM yet) and rest in fridge 2 nights, add ECA and stuff Sunday morning and get them in the smoker. I'm hopeful somebody offers opinion on the NFDM soon.

 

[dward51]

The recommendations of how much NFDM to use per pound are all over the place. In theory NFDM is NFDM and since these are weights, all things should be equal, but apparently they are not....

• Butcher & Packer recommends NFDM be used at 2 ounces per 25 pounds of meat
  
• The Sausage Maker recommends NFDM be used at 1.5 pounds per 50 pounds of meat (or 12 ounces to 25 pounds)
• Southern Indiana Butcher Supply recommends NFDM be used at 12 ounces to 25 pounds (same as TSM)
• And I've seen forum user posts with 2 ounces per 5 pounds of meat

NFDM for sausage making is also a much finer powder than the NFDM you get at the grocery store to make milk with. I have taken grocery store NFDM and run it through the blender to make a true powder before and it worked when I was out of product made for sausage making (the fine stuff). You want the stuff that is fine like corn starch.

With the weight per pound being all over the map, I guess the trick is to find and use a recipe you like and stick with those ratios.

 

[jrsdws]

Thanks guys. The meat is mixed and in a covered bowl in the fridge. No binder right now. I will have to give it some thought. I don't want to change too many things at a time.

 

[jrsdws]

SMOKE ON!!!!!

Ok...actually they have about another half hour to hang dry inside before going out into the smoker, but I got a good early start this morning. I decided no binder this time. I added my ECA and stuffed, which went plenty easy. No need for more water at all. Holding up my mug of coffee for a successful run!!!

 

[jrsdws2]

After 2 nights in the fridge, I was able to have a sample last night finally. The flavor is great, moisture content perfect, but I do believe now that a more coarse grind is the ticket. The deer meat I've been using was processed at the locker and it's really fine ground. Next round I'll grind my own from a deer roast and get a 1/4" plate.

Included a picture so you can see how fine.