I am going to be making summer sausage with 50% deer and 50% fresh pork butt. Last year I did one batch and smoked on the pellet grill to temp. of 160. Did another batch and just hung to dry for 3-4 weeks in a 40-45 temp. controlled environment. Kept an eye on the 2nd batch till it was dried.
Both batches were 50-50 deer-pork butt using H summer sausage seasoning, sure cure, and sure gel. This year wanted to try Habanero BBQ seasoning.
My wife and I prefer the Old Tyme (hang to dry) summer sausage the best.
My question has anybody used the Habanero BBQ in the Old Tyme sausage? I was wondering about all the sugar in the seasoning.
I might have to just smoke it to 160 degrees but rather go hang to dry.
Thanks for your help.
How to prevent fine powder seasoning from making everyone sneeze/cough?
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I have had this occur with Teriyaki Snack Stick Seasoning in the past and most recently with the Buffalo Bleu Cheese Snack Stick Seasoning.
After pouring the seasoning into our mixing bowl that we use to add the seasoning to our meat mixer the fine powder seasoning of the Buffalo Bleu Cheese and Teriyaki Snack Stick Seasonings just hangs in the air and everyone in the surrounding rooms start breathing this into their lungs and start sneezing and coughing.
What is the best way to prevent this?
I was thinking that we might just have to pour the seasoning in a mixing bowl and mix with the water and sure gel outside before bringing back inside. If anyone has any other suggestions, I would love to hear them.
Gregg - Fargo, ND
Smokin-It #3 Electric Smoker that replaced a Masterbuilt XL, Big Chief (still used for fish), and few others over the years, along with a variety of Weber Gas/Charcoal Grills, Anova Sous Vide, etc. devices. -
NDKoze Some of those seasoning blends do get really dusty, and they are really irritable if you breathe them in at all…
You definitely just want to be extremely gentle with them once you open the package. Applying moisture to the seasoning will definitely help contain the dustiness of it. Mixing it into the water and sure gel mixture you are adding may help and could be the answer. I always use a meat mixer, and it has a lid, so I carefully open the bag and dump the seasoning in gently, then quickly place the lid on the mixer. I never get absolutely 100% of it contained, but usually enough to stop me from having a sneezing fit.
We have a Butter Flavored Seasoning and Marinade that I use to inject a lot of different cuts of meat with, and this seasoning is exactly like your description and experience with the Buffalo Bleu Cheese Snack Stick Seasoning. Since I use it as an injection, I’m immediately opening and dumping it in a container of water to dissolve and mix, and that does prevent a lot of the seasoning dust cloud that would make you sneeze.
So, basically dump straight into a mixer with a lid or dump the seasoning package straight into water are the two things I’ve done.
If anyone has had better luck with another method, I’d love to hear any other success stories as well. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors last edited by Dave in AZ
Just saw this old thread come up on my Suggested list… nothing to add except it made me laugh. This question never would come up in the age of covid lol… no one ever recommended wearing a breath mask, like it was an unthinkable idea back then lol!
P.s. mix spices with water first in some other room or outside, is the correct answer
I couldn’t resist answering, and who doesn’t love a good Necropost! -
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ Back in my younger meaner days I was the spice man in a commercial meat plant and some of the recipes contained white pepper which I scooped and measured by the pound. It did not take but one time to handle that stuff loosely and I sneezed for hours, so needless to say I learned to scoop it very gently. Occasionally just to be mean I would take a pinch out of my spice room and go out to the work floor and flick a pinch full in the air and just sit back and enjoy the show, yes I know that is just mean, but we all played jokes on each other. The boss even told me one time I know what you are doing, but he just laughed and walked away probably since he spent most of his time looking through a window at the floor and not dealing with the sneeze fits.
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mrobisr said in How to prevent fine powder seasoning from making everyone sneeze/cough?:
Dave in AZ Back in my younger meaner days I was the spice man in a commercial meat plant and some of the recipes contained white pepper which I scooped and measured by the pound. It did not take but one time to handle that stuff loosely and I sneezed for hours, so needless to say I learned to scoop it very gently. Occasionally just to be mean I would take a pinch out of my spice room and go out to the work floor and flick a pinch full in the air and just sit back and enjoy the show, yes I know that is just mean, but we all played jokes on each other. The boss even told me one time I know what you are doing, but he just laughed and walked away probably since he spent most of his time looking through a window at the floor and not dealing with the sneeze fits.
I did the spice formula batching in the family sausage business for a time as well. Besides the fine ground black and white pepper, another bad one was ground marjoram spice, it was extremely fine, light and dusty. It would fly everywhere while I was weighing out pounds of the stuff for Polish sausage seasoning.
Eventually I started using a half mask respirator with cartridge filters and it made a world of difference. Before that, a half day of batching spices would leave my nose overloaded with seasoning powder/ aromas where I couldn’t smell much of else for a couple days aftewards.Paul
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processhead mrobisr
You’ll get a laugh from this pic then. Back before covid, someone was worried about lead dust and powder dust while reloading. I was making a joke and made this picture of me reloading, saying this is how I did it.Little did I know that a few years later the Age of Covid would hit, and I would walk around like this at my airport job for 2 years!
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Dave in AZ
Love it! The picture makes the imagination go off in several directions. Bio-terrorist?Dave in AZ said in How to prevent fine powder seasoning from making everyone sneeze/cough?:
processhead mrobisr
You’ll get a laugh from this pic then. Back before covid, someone was worried about lead dust and powder dust while reloading. I was making a joke and made this picture of me reloading, saying this is how I did it.Little did I know that a few years later the Age of Covid would hit, and I would walk around like this at my airport job for 2 years!
That’s a great picture!
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cdavis Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors Power User last edited by
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