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

Thanks to dave and processhead, that is exactly the description I needed. I am gonna give it a try this weekend. Its always better to ask questions before a project than after a failure.

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

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.

Thank you very much.

Hello, I have been over researching recipes and information about dry curing venison sausage , I have found a recipe that suits me. I have some concerns about the fermentation period. My recipe calls for insta cure # 2 and starter culture T-SPX, so I think thats all good.

Hang to ferment for 18 hours at 80 degrees F. and 90% humidity, then cold smoke for 4-6 hours, then hang in drying chamber at 55 degrees and 85% humidity for a week then drop humidity to 75% until dry. Does this sound right? I have never fermented any sausage, and the temperature is concerning but just want to make sure, Thanks

Thanks to dave and processhead, that is exactly the description I needed. I am gonna give it a try this weekend. Its always better to ask questions before a project than after a failure.

Hello , I have a question about pork fat in venison sausage, almost every recipe I have read calls for pork fat, or pork shoulder, or both. What is better and does it matter if its going into fresh sausage or dried cured sausage? Also what about pork belly, I know its more expensive but to me it just looks like the perfect pork mixture of fat and lean, any thoughts or experience with using pork belly?
Thanks

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.

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

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