LuckyDs said in Going to do hot links should I think of it as a cure sausage?:
So next time if I want to treated like a fresh sausage just don’t add the cure?
Correct. No cure, no smoking.
Summer Sausage
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Hey everyone I’m new to the Sausage game. I’ll make it quick. I have the 1.5” x 12” summer sausage casings. Now I’m planning on doing 70/30 venison/Pork. I would like to do 12lbs total. Need help with the waltons Summer sausage seasoning ratio and the Excalibur Sure gel, and the encapsulated citric acid. Thanks in advance
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Meatsweats check out Walton’s Learning Center/Seasoning. There you will find a breakdown of what you are looking for. Welcome to the community. Go Team Orange
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Thank you
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Most of the seasonings come for 25 pound batches. Just add a bit more fat - 1/2 pound, then just half the seasoning. I do this often, then vacuum seal the remaining seasonings for a future 12.5 pound batch. I use the VERA scale to ensure exactly half.
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Great idea thanks
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Also recommend putting in a bag of low temp cheese - Sooooo good.
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lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
Meatsweats - I noticed you are teamless. My recommendation is TEAM BLUE - go to your settings, edit your profile and select team blue.
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Meatsweats cheap kitchen scale…google…and a smart phone with a calculator…
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Meatsweats Also, 70/30, unless your 30% is pork fat is going to be a dry sausage. You want to be at 25% pork fat for best results and if that is 70% venison and 30% pork butt or something similar will give you a very low-fat content and could give you a dry sausage.
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans last edited by
Meatsweats I just did a 12.5 lb batch of venison with pork summer sausage. Since the Waltons season/cure is based on 25 lb of meat, I just devided everything in half. If you add another half pound of pork, your there. Make sure you use a scale to measure out the amounts to keep it accurate. Good luck.
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Meatsweats I noticed you mentioned using encapsulated citric acid. Do you use the cure packet that comes in the seasoning pack in addition to the eca? Also, when using eca I have seen that it is 3 teaspoons to 5 lbs. of meat. Is this amount accurate?
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Rnb, you need to use cure on any sausage that is smoked. Since your sausage spends a long time in the food safety danger zone 40-140degf. It is a must. If i understand correctly the eca lowers the ph of the meat and gives summer sausage the tang. I personally dont like the tang so i do my trail bologna without it. Hope this helps. Bubba
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