alcurtis24 Yup, you are better off going directly to the smoker. You’d probably be okay but in general it is best not to invite Mr murphy into making sausage!
No Citric Acid
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Just made my first batch of Summer Sausage using the following ingredients and it came out awesome.
7 pounds venison & 3 pounds pork fat
H Summer Sausage Seasoning
Sure Cure
Sure Gel Meat Binder
Encapsulated Citric Acid1
High Temperature Cheese
Ice Cold WaterMy wife is not a fan of the “tang” from the citric acid, so on the next batch I was thinking of keeping everything the same except omitting the citric acid. My question is, after stuffing I will place them in the refrigerator to cure. How long should I hold them in the refrigerator before smoking…12 hours? How much time is too short or long to hold them? Do they need to come to room temperature before placing in smoker? Anything else that I am missing. Sorry for all the questions, quite the newbie!!
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
tkenney I usually stuff one morning and put in refrigerator by about noon and then pull them out about 6:00 AM to smoke, but I think 12 hours is what is standard.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
tkenney I think 12 hours is standard, but mine usually go longer. I put them in the cooler right after stuffing (whatever time that happens to be) and then smoke first thing in the morning. I usually let mine sit for an hour before putting in the smoker. Too much cold meat will lower the smoker temperature and it will take a while to be recover.
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I usually get my stuff ready the day before by about 2 all stuffed this is for snack sticks and I have only done one batch of summer sausage and it has good taste but I did have fat out then the next morning my 10 it hits the smoker my sticks are good but need practice on Sumer sausage
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I usually get my stuff ready the day before by about 2 all stuffed this is for snack sticks and I have only done one batch of summer sausage and it has good taste but I did have fat out then the next morning my 10 it hits the smoker my sticks are good but need practice on Sumer sausage
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tkenney don’t apologize for the questions, that’s what keeps this place active! Everyone is happy to help, and looks they got you covered already
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
tkenney I do like to pull mine out of the refrigerator, then get things set up for my smoker, allows them to warm up some before putting in preheated smoker.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by Dave in AZ
tkenney I’d say 12 hours is the min without any accelerator, for curing. But 12 to 24 hrs is solid.
And Deepwoodsbutcher is totally right, love questions. Sitting in a bar now, having a beer… browsing Meatgistics for interesting questions is perfect, lets me feel like I’m home making sausage!
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If you want a little bit of the tang you can try their new product called smooth acid.
"Smooth Acid
When making cured sausages like Snack Sticks or Summer Sausage you will need to either add a cure accelerator (like Smooth Acid, Encapsulated Citric Acid, Smoked Meat Stabilizer, or Sodium Erythorbate), or if you do not add an accelerator you need to hold your meat for 12 hours after stuffing to allow the cure time to work. Some people find the tang or bite that is added by encapsulated citric acid to be too strong, for those people this is the best replacement for home use.Features:
Similar function to Encapsulated Citric Acid with less “tang” added to the taste
Cuts the drying time
Produces a firmer sausage" -
I just finished my first batch of “Good Summer sausage” and a big thanks to all for the tips and guidance. I used the Smooth Acid and I am very happy with the results:
H Summer seasoning
Sure Cure
Sure-Gel Binder
Encapsulated Smooth Acid - added last just before stuffing
It turned out awesome!
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paulsje That looks awesome, great color, great particle definition too, well done!
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paulsje looks great
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
paulsje Very good looking sausage. You can take great satisfaction in making your own and also adjusting seasonings to match your own tastes.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
paulsje I just wanted to say also how great that looks, love that deep color and nice particles. So glad to hear of your success, if it tastes as good as it looks, it is awesome!
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Believe me I failed a few times before I found this website/blog. I learned so much from others, I appreciate you, and thanks for the support! I’m hooked
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The help and guidance you get here is phenomenal. Great looking sausage btw.
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tkenney, I have also tried a batch with no citric acid, it was very bland, but if that’s what you like. I just feel that the smooth acid is a better way to go.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
tkenney welcome aboard
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
paulsje great looking summer sausage
. Congrats 
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
paulsje welcome aboard
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