First time smoking venison summer sausage with complete recipe …
网页2012年12月29日 · 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 …
网页2013年4月13日 · 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 and other sausage internal temperatures?
网页2017年12月17日 · 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 time with 20 pounds. It took almost 24 hours...
Jalapeno Cheese Smoked Summer Sausage - Smoking Meat Forums
网页2009年5月19日 · 1 tsp. coriander - I like an extra tsp. myself. 4 Tbsp. powdered dextrose. 4 Tbsp. corn syrup solids. 1 Cup soy protein concentrate. 2 Cups high temp cheddar cheese. 2 Cups chopped jalapeno's (deseeded unless you like it hot) 1 Cup red wine (a merlot or red zinfandel) 2-3 Cups cold water.
Summer sausage with no casing question. - Smoking Meat Forums
网页2014年7月27日 · 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 …
Smoked German Summer Sausage & Bockwurst - Smoking Meat …
网页2013年2月12日 · 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.
Sausage water bath questions - Smoking Meat Forums
网页2016年11月13日 · 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:
Summer Sausage Storage - Smoking Meat Forums
网页2015年1月10日 · 165. 66. Green Valley, Az. Jan 10, 2015. #1. Now that I think I have my summer sausage recipies and process down, I'm planning on making a couple big batches just to have around. I always vacuum pack my sausages but so far I have only made small test batches so they don't last too long. With bigger batches I'm wondering about longer …
Typical time for summer sausage - Smoking Meat Forums
网页2016年6月19日 · Hang in smoker at 130* for 2 hours (no smoke) 2. 140* for 1.5-2 hrs smoke (Use of a water pan is your call) 3. 150* for 2.5 hrs (smoke opt) 4. 160 for 2.5-3 hrs (smoke opt) check meat IT here from the top of the chubs. You may have a stall in this time period. 5. Increase smoke temp to 170* (opt smoke) For 3-4 hrs.
Summer Sausage problems... - Smoking Meat Forums
网页2013年2月21日 · Solutions: 1.)Measure stuffed circumference and make sure it matches the circumference recommended for casing. 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.