Wrinkles in my summer sausage!
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twilliams I agree with your comments. Like it or leave it! I am a small business owner. I tend to give sausage bundles to clients as gifts at end of the year. I also donate meat to the local Optimist Club for a basketball tournament. I bring the sticks and summer sausage to our local Pheasants Forever meetings. No one complains about the flavor…EVER! I am just somewhat of a perfectionist. I want the investment in time, hard work, and money to look great when it is finished. I am just asking if there is a simple adjustment I can make to take it from just ok to WOW!
mcherbies what internal temp are the sticks when you pull them? I religiously pull them at 140 IT and go straight to the hot water bath shown in my pictures a few posts above. I had a ton of issues in the past with casings wrinkling before I changed to this process. However, this can also be caused from under stuffing. There is definitely a fine line when stuffing snack sticks. For me I’d rather deal with a blow out when stuffing than have my sticks look wrinkled.
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mcherbies what internal temp are the sticks when you pull them? I religiously pull them at 140 IT and go straight to the hot water bath shown in my pictures a few posts above. I had a ton of issues in the past with casings wrinkling before I changed to this process. However, this can also be caused from under stuffing. There is definitely a fine line when stuffing snack sticks. For me I’d rather deal with a blow out when stuffing than have my sticks look wrinkled.
mcherbies I agree with hotkarl, I think it’s an issue of understuffing, and lack of humidity. Even when mine get a bit wrinkly they come back when I put them in the hot water bath, no bags. I’d encourage you to so some testing, just try a few sticks in/out of bags, you may be surprised. And if they don’t like the wrinkles tell them to make their own!!
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mcherbies Do you have any photos we can look at? How much water did you use when mixing in your seasoning and did you use a binder? The fact that there was a lot of water in vacuum-sealed bags means that this was almost certainly “purge” (though not the bad kind!) from the meat and that shouldn’t be happening at that phase of the cooking process.
Some wrinkling is often going to happen but you should be able to make a product at home that doesn’t wrinkle as much as the top picture.
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I will need to take a photo sometime.
I add a lot of water to the product. 10lb batch, maybe 2 quarts of water?!? I don’t measure it. It has to be wet to go through my 30lb stuffer. Even then, it tries to bust my stuffer from the pressure. (need to get a 11lb for the smaller casing stuff).
I don’t know the internal temp when I pulled from smoker.
It is likely due to understuffing as mentioned above. Hope to make more in a coming weeks.
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mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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I will need to take a photo sometime.
I add a lot of water to the product. 10lb batch, maybe 2 quarts of water?!? I don’t measure it. It has to be wet to go through my 30lb stuffer. Even then, it tries to bust my stuffer from the pressure. (need to get a 11lb for the smaller casing stuff).
I don’t know the internal temp when I pulled from smoker.
It is likely due to understuffing as mentioned above. Hope to make more in a coming weeks.
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mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.
Jonathon the water that you prefer to use is what? Spring drinking water? Distilled water? City tap water?
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twilliams We have distilled water here but I only use that when I am doing a ham, bacon or injecting other large cuts of meat with cure. When I am doing cured sausage (snack sticks, summer, etc.,) I do tap water. Wichita has pretty decent tap water and it’s never caused us any issues.
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I use 20 lb lean meat ( venison, elk, moose or caribou) and 5 lb beef fat for my summer sausage, I grind the fat 1/8 and then grind the meat 3/8 then thoroughly mix the two then grind the mixture 1/8 and get great fat distribution and I think that grinding the two together 1/8 also help with protein extraction. I then divide the meat in 2 portions and mix all spices, cures and binders with 2 quarts of water mixing thoroughly and then thoroughly hand mix each portion with half the liquid and then combine them together and mix some more to ensure thorough mixing and protein extraction. I then soak my casings and stuff as tight as possible with stuffer and crimp with Hog ring crimper. I then follow a gradual smoke/ temp schedule with a maximum smoker temp of 180 degrees. It takes me 5-6 hours for 43mm casing and 10-12 hours for 73mm casings. Hot spots in a smoker will give spots of wrinkled appearance that you have in your picture but I find that usually only happens on the end closest to the fire. I have installed a convection fan from a old oven in my smoker and am planning on installing a 2nd one to keep the internal temp in the smoker constant. The convection fan makes a world of difference in maintaining temperature stability.
Dave
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I use 20 lb lean meat ( venison, elk, moose or caribou) and 5 lb beef fat for my summer sausage, I grind the fat 1/8 and then grind the meat 3/8 then thoroughly mix the two then grind the mixture 1/8 and get great fat distribution and I think that grinding the two together 1/8 also help with protein extraction. I then divide the meat in 2 portions and mix all spices, cures and binders with 2 quarts of water mixing thoroughly and then thoroughly hand mix each portion with half the liquid and then combine them together and mix some more to ensure thorough mixing and protein extraction. I then soak my casings and stuff as tight as possible with stuffer and crimp with Hog ring crimper. I then follow a gradual smoke/ temp schedule with a maximum smoker temp of 180 degrees. It takes me 5-6 hours for 43mm casing and 10-12 hours for 73mm casings. Hot spots in a smoker will give spots of wrinkled appearance that you have in your picture but I find that usually only happens on the end closest to the fire. I have installed a convection fan from a old oven in my smoker and am planning on installing a 2nd one to keep the internal temp in the smoker constant. The convection fan makes a world of difference in maintaining temperature stability.
Dave
akdave WildWest the convection oven fans helped my home built smoker as well. I took another step further and added two fireplace fans with motors that are outside of the smoke chamber. Between all of the moving air and the added automotive sponges in water pans anything I smoke comes out almost to the exact minute… my smoker actually keeps temp better then our oven…
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akdave WildWest the convection oven fans helped my home built smoker as well. I took another step further and added two fireplace fans with motors that are outside of the smoke chamber. Between all of the moving air and the added automotive sponges in water pans anything I smoke comes out almost to the exact minute… my smoker actually keeps temp better then our oven…
hotkarl
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hotkarl That is awesome! Glad you are using the sponges and your set up looks great
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WildWest I would agree with Parksider sausage HAS to be stuffed tight. Pretty sure I’ve pissed off multiple members of my family that want to help when making sausage when I get after them for not getting casings or tying the ends extremely tight.
Also, I will most likely never take any meat past 140 on the smoker anymore. Finishing in a hot water bath is the ticket! You can get roasters at Walmart for $30
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Need some troubleshooting advice. I’ve been making venison summer sausage with 50/50 pork butts. I’m mixing until I get good protein extraction, adding sodium phosphate, encapsulated citric acid & binders. I’ve got an electronic meat thermometer so I can monitor my temperature which I’m cooking to 155-160 internal temperature. After I reach temp I’m submerging in ice water for about 10 minutes. They taste great and the casing comes off easy but it looks like they are “shrinking” a little and I get a wrinkled final product. Any ideas on where I’m going wrong?
I’ve been cooking in a propane cabinet smoker (I’m thinking this is part of my issue, as I can’t get good humidity from my water pan), I just ordered a new PK 100 smoker today.
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JPAP I’m new to this page and trying to figure it out. I just ground up about 8 1/2 lbs of pork/beef and letting it cure in the fridge for couple of days and going to smoke some summer sausage w/cheese on the 1st. I’ll post pics when it’s done.
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JPAP Did you stuff it before leaving it in your fridge? If not then you might have a really hard time stuffing it into casings as the meat is going to be setting up and will get really firm.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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JPAP Did you stuff it before leaving it in your fridge? If not then you might have a really hard time stuffing it into casings as the meat is going to be setting up and will get really firm.
Jonathon No I did not stuff it, I have it in zip lock bags. I been taking it out and just kinda kneading it 1-2 times a day. I’m going to stuff it tomorrow morning. I have never used a stuffer before my girl just got me one last week. I want to ask any tips but I know you have all the tips. Lol
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JPAP Okay, first don’t hold it overnight before stuffing (too late!) as it is going to set up and could be very difficult to stuff. For this, you might want to add some more water and make sure the meat is very cold.
In general make sure your air release valve is functioning properly, make sure the gasket is on correctly (gap faces down towards the meat) make sure your gasket is lubicated with white oil before use and make sure you are stuffing on the correct gear. You never want to stuff on the top gear, that is just for quickly backing out the piston. If you ever see metal shavings on top of your gear housing you will know it is time for a replacement or at the very least get some food-safe machine grease on it.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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JPAP Okay, first don’t hold it overnight before stuffing (too late!) as it is going to set up and could be very difficult to stuff. For this, you might want to add some more water and make sure the meat is very cold.
In general make sure your air release valve is functioning properly, make sure the gasket is on correctly (gap faces down towards the meat) make sure your gasket is lubicated with white oil before use and make sure you are stuffing on the correct gear. You never want to stuff on the top gear, that is just for quickly backing out the piston. If you ever see metal shavings on top of your gear housing you will know it is time for a replacement or at the very least get some food-safe machine grease on it.
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Jonathon I guess the part I was concerned about was the cheese in the meat curing and setting for couple of days in the fridge. Next batch I’ll grind and stuff in the same day then smoke it later.
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