Please be patient while I learn how to navigate this site.
My “group” has been making cold cure venison summer sausage for a few years. We are having serious challenges with mold, air pockets, and non-uniform shrinkage (instead of nice round shape, think violin). We use the Walton’s H. We have a huge smoke house with an outdoor firebox and piped in smoke. We have accumulated all the right equipment to make the work fun. We typically make 250 pounds.
Our process: Double grind equal amounts of pork and venison. Mix spices and cure into meat. Stuff in 2.20 inch X 16 inch fibrous casings. Hang in smoke house and immediately begin 2 days of smoking. Let hang for approximately 6 - 8 weeks.
We have added full spectrum lights and a fan with the hopes of reducing mold but it doesn’t seem to be working.
Any comments would be most welcome.