Wine Summer Sausage

[Cabelas90]

Has anyone successfully made a Wine summer sausage? Ive seen it done with Salami but have never been able to do it. Any tips or Tricks?

[Jonathon]

Cabelas90 Nothing we have ever done but definitely am interested in it. Was thinking of using the base H Summer and just substituting water for red wine? Excalibur makes a Red Wine Salami seasoning, is that what you used to make your salami?

[Joe Hell]

Jonathon Simply replacing the water with wine or beer is what would do!

[Cabelas90]

Jonathon Ive Tried subbing Red wine for water its straight up gross. Ive tried the Wine salami seasoning and its not good either. Ive tried less ECA in both as well and it did help some but not much…

[Joe Hell]

Cabelas90 Perhaps it’s the choice of wine? I use beer and red, white wines in fresh sausage all the time and it always turns out well. I have nearly unlimited access to some fantastic Walla Walla wines.

[Cabelas90]

Joe Hell That could Be! The issue at hand is the customer owns a vineyard and wants to use his product! I have had great luck in fresh items but never in cured and cooked items. Im going to make another batch in the next couple weeks. I have been using 3% wine to meat weight. i may cut that in half and see. What do you guys think?

[Joe Hell]

Cabelas90 Ah…I think that diluting it by half might be a good start.

[Cabelas90]

Ill Give that a try and let everyone know.

[Joe Hell]

Cabelas90 What type of wine are you using?

[Cabelas90]

Joe Hell I sent you a message.

[Joe Hell]

Cabelas90 I’d suggest a dry red wine!

[Cabelas90]

Joe Hell Will do I let you know how it turns out!

[Jonathon]

Cabelas90 I was just told that some use non-alcoholic wine (there is such a thing?!) I have 10 lb of already ground pork here that I haven’t got a plan for. I was thinking of trying one batch with normal dry red wine and one sausage out of the batch with the alcohol cooked out, or just buying alcohol-free wine? Now, I think the main issue with alcohol is during the fermenting and we aren’t really worried about that in my type of summer sausage so maybe there will be no difference? We used Excalibur Red Wine Salami and fermented and dry-cured it and we liked it but it didn’t have a wow factor either way?

Joe Hell Ever done it with a cured sausage?

[Joe Hell]

Jonathon I’ve only tried it with a smoked andouille (Hank Shaw) and it turned out great. I can’t imagine that a non-alcohol wine would be that great.

[skibumben]

I use red wine (Chianti) when making dry cured, Italian salami and never have a problem. I also use a starter culture like T-SPX. I add about 25mL to a 1 Kg block.

[Cabelas90]

Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well.
Im going to give a batch a try with about half the wine i would normally use and see what happens.
Some people here thought the wine salami was ok but most did not.