Summer Sausage
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I have done it both ways. If you wait till the next day to stuff, the mixture will be much stiffer and somewhat harder to run through the stuffer. If you mix and stuff right away, it generally requires less effort.
The important thing regardless is to hold overnight for complete curing before thermal processing.*
*Unless using a cure accelerator product in your mix.
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yup stuff then overnight.
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ppelaez I agree with stuff first then hold.
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ppelaez 100% stuff then hold, I have done this a few times and it makes a significant difference on how hard it is to stuff. With Summer Sausage it wont be as bad as with small diameter stuff like snack sticks but might as well make it as easy on you as possible!
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it will be a big hard blob (like Jonathon ) if it sets overnight
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it will be a big hard blob (like Jonathon ) if it sets overnight
Departing Contestant said in Summer Sausage:
it will be a big hard blob (like Jonathon ) if it sets overnight
Talk about LOL… Awesome
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Deland Are you using a starter culture?
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I’m going to do a side by side on this. Same seasonings, same product, same smoke schedule same everything. One will be done like we normally do it and one will be done how you do it. We will make a video on it. Drop any other info on what you normally do and I will include it. PatrickB lets get this on the schedule!
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My parents owned a little butcher shop in ND and that’s how we did it. The basics of salt, pepper, garlic, we made a mix of beef + pork, and straight beef and straight pork. Still the best summer sausage I ever had, it has to be refrigerated. We never used any cultures or tangy stuff, no one in the area liked it.
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Even with starter cultures (fermenting) most SS that I know of still needs refrigeration since it is not dried enough to be shelf stable, semi-dried. The fermentation method verses ECA just adds a little more depth of flavor and a certain desirable funk for most, but it is all subjective to taste.
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Even with starter cultures (fermenting) most SS that I know of still needs refrigeration since it is not dried enough to be shelf stable, semi-dried. The fermentation method verses ECA just adds a little more depth of flavor and a certain desirable funk for most, but it is all subjective to taste.
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