How to Make Smoked Sausage - Cured Sausage 108
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Jonathon Thanks Jonathon, I have no problem doing the math conversions for batch sizes. My main question was is the Roasted Garlic Seasoning best with all pork or best with a pork / beef blend? When I make the Waltons German I like 7lbs pork butt and 3lbs beef in a 10lb batch. Just looking for opinions.
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dawsjd In my opinion that’s a personal preference thing. I tend to like 100% pork better for most cured sausage but a blend is also perfectly acceptable. I wouldn’t treat the Roasted Garlic any different than any other sausage, so if you normally go with a blend then blend it, if you normally go 100% one way or the other then I’d do that. Either way, you can’t go too far wrong!
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Has anyone had experience using Morton’s Tender Quick on summer sausage? I have always used L*M packaged seasoning and cure and have never had an issue. I thought I’d try the TQ along with garlic powder, onion powder, black pepper and mustard seed. First try I used venison with 10% pork fat added. After slow smoking to 158 deg. I did a cold water bath (tap water temp) then placed the sausages on a rack to rest for 2 hours, then into the fridge. The fibrous casings would not turn loose of the meat. Just curious if anyone else has had this issue?
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Buffalo77 The cold water bath is the real culprit there. We just did this Wednesday with some venison summer sausage (did batches of 20, 25 and 30% pork fat) and the ones that we did that were smaller in diameter were pulled first and then put in cold water with just a little ice. They wouldn’t peel away and all the others peeled fine. This is something we have shown quite a few times, so I wouldn’t blame the tender quick just yet. We have Excaliburs MRT and I really need to do something with it, we have carried it for 2 years or so and I still haven’t had time to try making anything with it.
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YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power Userreplied to Sylvia50 on last edited by
Sylvia50 what recipe are you asking about?
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Sylvia50 on last edited by
Sylvia50 just enough that when mixing the meat has a pretty shine, but add in small increments you don’t want too much.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Joemy96 on last edited by mrobisr
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Joemy96 on last edited by
