I just made 10 lbs jalepeno/cheddar summer sausage. 65% deer, 35% pork with high temp cheeze. I added 2.4 oz Sure Gel and 1-2/3 cups water. Followed Walton’s smoking schedule. Sausage turned out very juicy and tasty, but the texture was “spongy” when chewing. Also, the juiciness of the meat caused the cheese to be slightly “gooey”. Should I back off on the Sure Gel or water or both? Should I not use Sure Gel if I have cheese? Looking for advice.

TexLaw Thanks much! I’ll let you know how it turns out.

TexLaw well, I finaly got around to making another batch of summer sausage. This time I used your smoking schedule, reduced water to 0.6 oz/lb and Sure Gel at 0.24 oz/lb. Turned out MUCH better and flavor was great. Texture was still a little rubbery/spongy and moist, but quite a bit less than before. I am going to experiment with the water and Sure Gel amounts to see if I can zero in on that “perfect” semi-dry texture. Next batch I am thinking of reducing water and Sure Gel in half ( Water at 0.3 oz/lb and Sure Gel at 0.12 oz/lb) and keep the same smoking schedule. I’ll keep you posted.

Hog casings are the only way to go! I used to use the collagen casings and had the same problems. Once I get the links cut apart after twisting, I throw them in the freezer long enough just to firm them up for vacuum sealing. That way the vacuum sealing doesn’t smash them and they keep their shape. I also think hog casings work much better when grilling.

processhead Thanks! It is probably my mixing process. I’ll give it another try tomorrow and focus on that. Appreciate the comments!

Embarassing admission. After further investigation, I discovered I was using Citric Acid and not ENCAPSULATED Citric Acid. Note to self. Check to make sure what you are buying is what you want. I’guess I just proved what’s already been proven. Thanks for everyone’s comments!

Embarassing admission. After further investigation, I discovered I was using Citric Acid and not ENCAPSULATED Citric Acid. Note to self. Check to make sure what you are buying is what you want. I’guess I just proved what’s already been proven. Thanks for everyone’s comments!

processhead Thanks! It is probably my mixing process. I’ll give it another try tomorrow and focus on that. Appreciate the comments!

Dave in AZ Thanks! I am thinking I am rushing my initial mixing before I add the ECA, and then overmixing the ECA. Probably just not paying attention like I had in the past. I did switch where I get my ECA. I’m making another batch tomorrow so I will focus on the mixing process and see if that makes a difference.

Been making snacks sticks for quite a while now and recently I’ve been having an issue with the meat mixture being somewhat crumbly. I am using the following:
50:50 Deer/Pork
Tex-Mex Seasoning 1.04 oz/lb
Sure Gel: 0.24 oz/lb
Pink Cure: 0.04 oz/lb
Encap. Citric Acid: 0.16 oz/lb
Water: 1.3 oz (vol) per lb

I mix all the seasoning, sure gel, and cure first and then the Citric acid. I stuff right away and put in smoker. Mixture is sticky, but also a bit crumbly. It seems to stuff ok and after smoking when I dunk in ice water bath, the casing fils up with water because of all the voids in the meat where it has separated. The meat in the casing is separated all over the place. I’ve used this process many time with no issue. Wondering if there could be an issue with one of the ingredients? Any advice is much appreciated.

Agree! Hog casings for brats and sheep casings for breakfast links. Definitely better product!

Hog casings are the only way to go! I used to use the collagen casings and had the same problems. Once I get the links cut apart after twisting, I throw them in the freezer long enough just to firm them up for vacuum sealing. That way the vacuum sealing doesn’t smash them and they keep their shape. I also think hog casings work much better when grilling.

TexLaw well, I finaly got around to making another batch of summer sausage. This time I used your smoking schedule, reduced water to 0.6 oz/lb and Sure Gel at 0.24 oz/lb. Turned out MUCH better and flavor was great. Texture was still a little rubbery/spongy and moist, but quite a bit less than before. I am going to experiment with the water and Sure Gel amounts to see if I can zero in on that “perfect” semi-dry texture. Next batch I am thinking of reducing water and Sure Gel in half ( Water at 0.3 oz/lb and Sure Gel at 0.12 oz/lb) and keep the same smoking schedule. I’ll keep you posted.

Greetings from Rapid City, SD (20 minutes from the amazing Mt. Rushmore!) Process all my own deer and elk. Love making summer sausage, jerky, bratwurst, breakfast sausage, smoked anything - even pizza. Been making sausages for about 3-4 years now. Use Masterbuilt smoker. Great site!

TexLaw Thanks much! I’ll let you know how it turns out.

TexLaw I think I will try another batch cutting the water back, opening up the damper and using your smoking schedule. Question: when do you add the water pan in the schedule, 130 or 140? In the schedule I was using, I added the water pan at 140. Thanks for the help!