Full100 0 it sounds like a lot of the powdered binders would work. Soya protein, low fat powdered milk, maybe some cornstarch. I would think that your going to have to emulsify quite a bit to get it to work, and then your winding up with more of a surimi thing, than a sausage thing. But maybe with some small chunks of fish in there, and the emulsified fish, you might come up with what your looking for. It’s just going to take some trial and error to figure it out. It going to take some low temperatures, 130° to 135° to make it work. At those temperatures make sure you follow the pasteurization schedule. Having said all that, it is still all just My opinion 😁 I was thinking about trying it with salmon, but the thought of salmon surimi didn’t sound to appealing to me. I am going to make some salmon snack sticks, probably a pepperoni, taco mix flavoring. I’ve made those before, and they actually turned out pretty good. Good luck on your adventure! If you do make them, by all means, let us know how it turns out.
Summer Sausage Fail
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Trying to figure out what went wrong, I’ve made venison and elk summer sausage in the past, never with an issue (100+ pounds). The end result was a fall apart summer sausage, that didn’t hold liquid, water running out of the casings. The only thing I know that I did different, and wrong, was i added citric acid. I search for encapsulated citric acid on Amazon, received the packaged used 20 mg in 15 pounds of meat. The wrong part was the citrus acid I received was not encapsulated.
Was 20 mg enough to stop the emulsification? -
kerndt I’dalmost certainly say yes the Citric Acid not being encapsulated, even in that small amount, was the cause of your issue. Acid breaks down the bonds in your meat and refuses to allow it to hold together. So, it can’t hold together to prevent rendering, but the proteins also cant hold water when their pH has been decreased, this is why we add Cold Phosphate - Sodium Phosphate to meat we want to be more juicy, because an increase in pH shifts the isoelectric point and allows the meat to bond to water. When it is low, it can’t do that, so most/all of the water wasn’t bound up in the meat.
While 20 mg does sound like a very small amount, the symptoms you are describing are exactly what I would expect to happen if someone ruptured the encapsulation on their citric acid.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
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Thank you all for your input !
This is a devastating mistake, a good friend of mine trusted in me with 25 pounds of elk meat for me to make him some summer sausage.
We were going to split the batch. Any recommendations on what to do with this meat? -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
kerndt It is too bad that this happened to you, I was wondering if you could take it out of the casing, vacuum seal it in smaller batches and put it in some type of dip for crackers or chips. Might be good mixed in with queso.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
kerndt You can always use it to make chili. Chili has enough other flavors and textures that you can add unconventional ingredients and still have a pretty tasty finished product.
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
kerndt Use some on pizza
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kerndt crumble it up fry it butter and add some eggs and cheese.
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kerndt Sadly, since the proteins have already been denatured they will never properly bind again so the best use of it is to add it to other dishes. I’d use it for when you want loose sausage for something, adding it to spaghetti sauces, chili, rice dishes and the like. Hurts more that it was Elk meat I am sure!
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kerndt Make a big batch of chili, quick. The chili will help mellow out the acidic tang of the acid, especially if you add a little fine ground or grated carrot. Add some other meat too. You can also make a delicious dip with the chili with cheese. Definitely do not waste it.
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Jonathon
Hurts more because I did it for a friend.
Thanks for your input.Thank you everyone!
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