I am trying to find some information on what we call old style summer sausage or cold cure. So we cold smoke our sausage and let it hang in cool temp around 40 degrees to 50 for approximately 4 to six weeks. I have done this with the different summer units and sure cure for some time now but recently experienced separation internally of the meet. Leaving air pockets in side and not a pleasant look. Any help on what the cause may be? To dry?

]]>https://waltonsdev.nodebb.com/topic/1691/old-style-summer-sausageRSS for NodeThu, 10 Sep 2026 21:11:40 GMTSat, 02 Nov 2019 05:46:11 GMT60I have had that once and the only thing that was different for us was our meat was from a younger animal since we butcherd our own beef it seems to shrink more than from a 2yr old we also cold smoked

]]>https://waltonsdev.nodebb.com/post/42838https://waltonsdev.nodebb.com/post/42838Wed, 21 Jul 2021 19:47:45 GMTprecast10 While we don’t do a ton of dry-cured sausage we have done some. There is some really good information on what might be causing your issue here https://meatgistics.waltonsinc.com/topic/1083/dry-cured-pepperoni-hollow-inside but I would also like to see a pic of the sausage when sliced? It is hard to tell if the issue is understuffing or rot from a picture but it will at least give us a better chance at identifying the issue.

]]>https://waltonsdev.nodebb.com/post/8733https://waltonsdev.nodebb.com/post/8733Mon, 04 Nov 2019 14:47:20 GMT