Summer sausage to wer
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Hi. I made some venison deer sausage and cold smoked then heat it up in a rotisserie then cold bath to stop cooking process. I seasoned it with our house seasoning put in some binder according to mixing directions and noticed after all was said and done it came out real wet and crumbly. What should I adjust?
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Hi. I made some venison deer sausage and cold smoked then heat it up in a rotisserie then cold bath to stop cooking process. I seasoned it with our house seasoning put in some binder according to mixing directions and noticed after all was said and done it came out real wet and crumbly. What should I adjust?
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marctrejo The first thing we would recommend would be that you use an Excalibur Seasoning and Binder. We find that when there are issues it is very often the house blend has some imbalance in the seasoning, not enough salt is a common one. If you scroll down on any seasonings product page you can see a list of ingredients by clicking the additional info button and you could try to find something similar to your house blend. Or, if you make a lot you can contact Walton’s customer service department at 800-835-2832 and they could see about making a custom blend for you?
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marctrejo for the crumbly part, sounds like your binder might not have gotten get mixed well with the meat. Did you use a meat mixer or mix it by hand? What size of batch? As for the real wet, how much water did you add?
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sstory I mixed by hand and water just eyeballed it till it was sticky with binder. Maybe should have used my glasses
marctrejo IMO it was the mixing by hand that may have caused the issue. I just recently made my first 25lb batch of summer sausage. I was worried about being able to get the mix done correctly by hand, so I also ordered a 44# meat mixer – and I’m really glad that I did. I think that allowed the better distribution of cure and binder for the protein extraction.
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marctrejo IMO it was the mixing by hand that may have caused the issue. I just recently made my first 25lb batch of summer sausage. I was worried about being able to get the mix done correctly by hand, so I also ordered a 44# meat mixer – and I’m really glad that I did. I think that allowed the better distribution of cure and binder for the protein extraction.
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