Summer Sausage
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Hey everyone I’m new to the Sausage game. I’ll make it quick. I have the 1.5” x 12” summer sausage casings. Now I’m planning on doing 70/30 venison/Pork. I would like to do 12lbs total. Need help with the waltons Summer sausage seasoning ratio and the Excalibur Sure gel, and the encapsulated citric acid. Thanks in advance
Meatsweats check out Walton’s Learning Center/Seasoning. There you will find a breakdown of what you are looking for. Welcome to the community. Go Team Orange
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Thank you
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Most of the seasonings come for 25 pound batches. Just add a bit more fat - 1/2 pound, then just half the seasoning. I do this often, then vacuum seal the remaining seasonings for a future 12.5 pound batch. I use the VERA scale to ensure exactly half.
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Also recommend putting in a bag of low temp cheese - Sooooo good.
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Great idea thanks
Meatsweats - I noticed you are teamless. My recommendation is TEAM BLUE - go to your settings, edit your profile and select team blue.
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Hey everyone I’m new to the Sausage game. I’ll make it quick. I have the 1.5” x 12” summer sausage casings. Now I’m planning on doing 70/30 venison/Pork. I would like to do 12lbs total. Need help with the waltons Summer sausage seasoning ratio and the Excalibur Sure gel, and the encapsulated citric acid. Thanks in advance
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Meatsweats Also, 70/30, unless your 30% is pork fat is going to be a dry sausage. You want to be at 25% pork fat for best results and if that is 70% venison and 30% pork butt or something similar will give you a very low-fat content and could give you a dry sausage.
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Hey everyone I’m new to the Sausage game. I’ll make it quick. I have the 1.5” x 12” summer sausage casings. Now I’m planning on doing 70/30 venison/Pork. I would like to do 12lbs total. Need help with the waltons Summer sausage seasoning ratio and the Excalibur Sure gel, and the encapsulated citric acid. Thanks in advance
Meatsweats I just did a 12.5 lb batch of venison with pork summer sausage. Since the Waltons season/cure is based on 25 lb of meat, I just devided everything in half. If you add another half pound of pork, your there. Make sure you use a scale to measure out the amounts to keep it accurate. Good luck.
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Meatsweats I noticed you mentioned using encapsulated citric acid. Do you use the cure packet that comes in the seasoning pack in addition to the eca? Also, when using eca I have seen that it is 3 teaspoons to 5 lbs. of meat. Is this amount accurate?
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Rnb, you need to use cure on any sausage that is smoked. Since your sausage spends a long time in the food safety danger zone 40-140degf. It is a must. If i understand correctly the eca lowers the ph of the meat and gives summer sausage the tang. I personally dont like the tang so i do my trail bologna without it. Hope this helps. Bubba
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