Dried venison sausage

[pepaw]

Hello , I am new to this blog, and looking for advise and info.
I just took 7 pounds of dried venison sausage out of my drying chamber, after 21 days and 40% weight loss. It had a void down the middle inside almost all the links.It didn’t smell bad but I don’t trust it, its going in the trash. I did find some info on a blog on MeatGistics , and I believe it was a stuffing issue, I will do better next time.
I have a old simple family recipe for spices in dried sausage, but not a lot of flavor. Are all of MeatGistics pre mixed seasoning ok to use in dried sausage. I like the description of “old german sausage” pre mix?

Thanks, pepaw

[processhead]

pepaw Welcome to Meatgistics.
I think you are probably correct about the stuffing of your dried sausage.
When I read your description of it, I suspected that maybe it was stuffed too loosely.
Also, I would be interested to know what your lean to fat ratio is.

[hunters stick]

pepaw,
Dried is one I have down pat, very easily salt/pepper/fresh garlic, cure ( usually #2) if you need hot, cayeene, or jalapenos ,or both,I have never ever used a drier,
stuff em , smoke the chit out of em, hang em in my gar till I cant squeeze em much, usually 7/10 days, depending on weather, done, I have never made anybody sick an been doing that one for over 15 years, hope that helps,

[Jonathon]

pepaw We dont do a ton (yet, at some point we want to) with dried sausage but you made the right call in tossing it. A void down the center of the sausage has a really big chance of being filled with harmful bacteria. We have done a few batches and that was one of the things we immediately checked for when they were done. Welcome to the board and I too would be interested in hearing more of your process.

[bocephus]

pepaw Welcome to the community, I think you are asking the right group for help. Everyone tries to be very helpful.

[kyle]

pepaw welcome to the community. Dried sausage is something I would like to get into. I am glad you brought this topic up. We have a few guys on here that I’m sure can help you

[Deepwoodsbutcher]

pepaw welcome aboard. This is a great question to post. I don’t have any personal experience with dried sausage, but it seems like others will be able to offer good advice.

[mrobisr]

pepaw Welcome to the board. I do a fair amount of dried type sausage and it was safe to eat in all reality, but it probably would not have been good to eat. Stuff tight, poke the air pockets, and make sure to get a good bind/protein extraction and next time and you will do fine.

[mrobisr]

hunters stick said in Dried venison sausage:

( usually #2)

If under 30 days, you should be using cure #1.

[pepaw]

Thanks for all the quick responses, I was surprised at so many good responses, I believe I am in the right place .
I will stuff better next time, looking back I was struggling with stuffing and it was to loose. My recipe is 4 lbs venison and 3 pounds pork. I used pork fat, next time I will use pork butt/ shoulder and it should bind better. Also I am using a big wine fridge, and control temp and humidity , 55 degrees and 75% humidity. It seemed like I had it all figured out but there is no teacher like experience.
I really want to get it right, thanks again

[processhead]

pepaw said in Dried venison sausage:

Thanks for all the quick responses, I was surprised at so many good responses, I believe I am in the right place .
I will stuff better next time, looking back I was struggling with stuffing and it was to loose. My recipe is 4 lbs venison and 3 pounds pork. I used pork fat, next time I will use pork butt/ shoulder and it should bind better. Also I am using a big wine fridge, and control temp and humidity , 55 degrees and 75% humidity. It seemed like I had it all figured out but there is no teacher like experience.
I really want to get it right, thanks again

Are you using a stuffer or a grinder with a stuffing tube?

[pepaw]

I used a stuffer, in a hurry not clamped down good enough and doing it by myself so it was it was not best situation. Don’t remember why I was rushing but now I pay for it.

[Mcjagger]

pepaw Welcome…this is a great place to ask questions and get advice

[cdavis]

pepaw welcome aboard.