First time smoking venison summer sausage with complete recipe …
Dec 29, 2012 · Cure the sausage at 40[sup]o[/sup] F - Store sticks in the refrigerator and refrigerate at least overnight. Can be kept in refrigerator for up to three days. "Tang" of summer sausage will increase the longer it is refrigerated. I refrigerate mine for about two days. Do not let internal temperature get below 34[sup]o[/sup] F or mix will not ferment.
Summer Sausage. How long to cure, ferment, bloom?? - Smoking …
Apr 13, 2013 · Cure #1 or Cure #2 has nothing to do with how you ferment a sausage. Almost ALWAYS summer sausage is a fermented sausage that uses Cure #1. It is hung in a 80-100F temperature for at least 18 hours to 36 hours, smoked, then allowed to dry slightly (3 days to a week) in a 55-60f climate.
Summer Sausage problems... - Smoking Meat Forums
Feb 21, 2013 · 2.)Casings should be dried until sweat is out, then smoked - If smoked and finished in higher humidity of at least 50%. 3.)Soak casings in 90 to 100 degree's F water for 20 minutes to 30 minutes. Make sure water gets inside the casing. 4.)Burns or nicks can be on the stuffing horn, clipper, stuffing table or racks in smokehouse.
Summer sausage with no casing question. - Smoking Meat Forums
Jul 27, 2014 · Since the meat rolls developed that solid crust, to me it looks like the IT was higher than 160. Or the meat spent way too much time in the smoker, or it was baked at a very high temp for a short period of time (but judging from the texture, I would say it was the former.)
Wood type for summer sausage? - Smoking Meat Forums
Sep 28, 2018 · Went with hickory. Started at 130 with no smoke. Then 140 with smoke. Bumped it 10 degrees every hour until 170/175...about 6 hours total (a little longer for the kielbasa) Pulled the summer sausage at 135 IT and finished in the BBQ at 225 on the top rack until it hit 160 IT. Pulled the kielbasa at 144 IT and finished the same way until 154 IT.
Summer sausage and other sausage internal temperatures?
Dec 17, 2017 · fellas, I’m new to smoking and just bought a Bradley digital 4 rack smoker. I did 25 lbs of summer sausage with the LEM seasoning packet with Instacure. I used the 2 1/2” burgundy fibrous casings. realized that I overloaded the smoker the first …
LEM backwoods summer sausage resting time? - Smoking Meat …
Nov 6, 2010 · It depends on whether you use cure in your summer sausage. Assuming that you did, for smoked sausage, I would recommend holding the product 12 hours or overnight before smoking, unless you are using sodium erythorbate (a cure excellerator) or encapsulated citric acid (this gives summer sausage and snack sticks their traditional "tang" flavor and acts as a cure …
Sausage water bath questions - Smoking Meat Forums
Nov 13, 2016 · Lately, the summer sausage I've been finishing in the sous vide, is cooked to the 145* degree range in the smoker to set the meat, and then I move the meat to vacuum bags under full vacuum to finish in the sous vide at 154*. I've even been cutting the summer sausage in half for the longer lengths before vacuuming. Reason I do this is:
Smoked German Summer Sausage & Bockwurst - Smoking Meat …
Feb 12, 2013 · For the summer sausage, I’ll be adding a number of ingredients (kosher salt, mace, garlic powder, marjoram, mustard seed, dextrose, paprika, black pepper, plus CURE#1), including juniper berries and caraway seeds.
Summer Sausage Storage - Smoking Meat Forums
Jan 10, 2015 · ssorllih, I ferment using bactofirm for 24 hours then into the smoker until an IT of about 150 degrees. I've had no real issue with that or beef sticks in the fridge vacuumed for a couple months, if it lasts that long.....but if I make 10 pounds, that will last quite some time, unless the neighbors raid the fridge...which has been known to happen!