<![CDATA[Wrinkles in my summer sausage!]]>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. B7F27E6D-3942-4892-8FFE-42BA20049496.jpeg

]]>https://waltonsdev.nodebb.com/topic/1792/wrinkles-in-my-summer-sausageRSS for NodeThu, 10 Sep 2026 19:48:50 GMTTue, 03 Dec 2019 00:54:28 GMT60<![CDATA[Reply to Wrinkles in my summer sausage! on Sun, 05 Jan 2020 00:41:48 GMT]]>Thank you all. That was only the 3rd batch I have done and it’s getting better than the last. Adding the cheese little more seasoning than called for and the flavor is booming. Don’t know how much it helps but I use beer instead of water also.
My girl says it’s good so that’s plus because then she’s more inclined to me experimenting with different things and trying then. She’s only a little (a lot) picky. Lol Will be reading up and trying more new things when work allows me some time off.

]]>https://waltonsdev.nodebb.com/post/10655https://waltonsdev.nodebb.com/post/10655Sun, 05 Jan 2020 00:41:48 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Sun, 05 Jan 2020 00:32:44 GMT]]>JPAP both suggestions from Parksider and Jonathon are great ideas. You are on the right path!

]]>https://waltonsdev.nodebb.com/post/10654https://waltonsdev.nodebb.com/post/10654Sun, 05 Jan 2020 00:32:44 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Fri, 03 Jan 2020 19:40:48 GMT]]>JPAP Butchers paper, with a waxed side plus some thick plastic wrap, will help as well!

]]>https://waltonsdev.nodebb.com/post/10615https://waltonsdev.nodebb.com/post/10615Fri, 03 Jan 2020 19:40:48 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Fri, 03 Jan 2020 01:54:04 GMT]]>JPAP Old restaurant trick is to put it in a zip lock bag and put in water to get the air out of the bag. If you want to really keep air off it freeze the bag in a block of water that way no air can get into the bag. Like making big ice cubes.

]]>https://waltonsdev.nodebb.com/post/10589https://waltonsdev.nodebb.com/post/10589Fri, 03 Jan 2020 01:54:04 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Fri, 03 Jan 2020 00:36:14 GMT]]>hotkarl I don’t have a vac sealer yet. Hope I can be getting one this year sometime.
I was going to double wrap in some plastic wrap then put in a zip lock freezer bag and freeze couple of the logs. I thought that would be good enough to store and freeze them. Any tips on freezing with out a vac sealer?

]]>https://waltonsdev.nodebb.com/post/10585https://waltonsdev.nodebb.com/post/10585Fri, 03 Jan 2020 00:36:14 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Thu, 02 Jan 2020 20:04:22 GMT]]>JPAP That looks excellent! Its hard to avoid Voids in the meat with a handcrank stuffer but those are minimal, very nicely done!

]]>https://waltonsdev.nodebb.com/post/10534https://waltonsdev.nodebb.com/post/10534Thu, 02 Jan 2020 20:04:22 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Thu, 02 Jan 2020 02:39:14 GMT]]>JPAP Looks good. You will notice a change in flavor in a few days and also if you vacuum seal and freeze them. I personally like everything I’ve made better after a few weeks.

]]>https://waltonsdev.nodebb.com/post/10496https://waltonsdev.nodebb.com/post/10496Thu, 02 Jan 2020 02:39:14 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Thu, 02 Jan 2020 02:35:12 GMT]]>0695C83A-516E-4AD7-B601-CA5EB17FEDA7.jpeg

After about 6-7hrs in the smoker this is the finished product. Pulled at 155 temp.

]]>https://waltonsdev.nodebb.com/post/10495https://waltonsdev.nodebb.com/post/10495Thu, 02 Jan 2020 02:35:12 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Wed, 01 Jan 2020 06:56:29 GMT]]>100% presentation, send out samples for the real taste test

]]>https://waltonsdev.nodebb.com/post/10459https://waltonsdev.nodebb.com/post/10459Wed, 01 Jan 2020 06:56:29 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Wed, 01 Jan 2020 06:30:39 GMT]]>Need little more practice with the vertical stuffer to be “smooth” when using it. Definitely need a C clamp to help hold it onto the counter. I still got good looking chubs tho for first time using it. Into the smoker in the morning.

77499AC7-AA07-4B1C-93E9-AA155941C5FA.jpeg

]]>https://waltonsdev.nodebb.com/post/10456https://waltonsdev.nodebb.com/post/10456Wed, 01 Jan 2020 06:30:39 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Tue, 31 Dec 2019 19:55:28 GMT]]>JPAP Glad to be of help, it is literally what I am here for!

]]>https://waltonsdev.nodebb.com/post/10430https://waltonsdev.nodebb.com/post/10430Tue, 31 Dec 2019 19:55:28 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Tue, 31 Dec 2019 19:17:12 GMT]]>JPAP Just want to add in there thank you very much for all the videos, pics, posts and tips you all share. Thank you very very much they really help a rookie like me.

]]>https://waltonsdev.nodebb.com/post/10428https://waltonsdev.nodebb.com/post/10428Tue, 31 Dec 2019 19:17:12 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Tue, 31 Dec 2019 18:28:13 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/10425https://waltonsdev.nodebb.com/post/10425Tue, 31 Dec 2019 18:28:13 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Tue, 31 Dec 2019 17:49:11 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/10423https://waltonsdev.nodebb.com/post/10423Tue, 31 Dec 2019 17:49:11 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Tue, 31 Dec 2019 17:28:14 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/10419https://waltonsdev.nodebb.com/post/10419Tue, 31 Dec 2019 17:28:14 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Tue, 31 Dec 2019 14:49:37 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/10389https://waltonsdev.nodebb.com/post/10389Tue, 31 Dec 2019 14:49:37 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Mon, 30 Dec 2019 07:04:30 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/10336https://waltonsdev.nodebb.com/post/10336Mon, 30 Dec 2019 07:04:30 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Mon, 30 Dec 2019 06:57:52 GMT]]>WildWest

]]>https://waltonsdev.nodebb.com/post/10335https://waltonsdev.nodebb.com/post/10335Mon, 30 Dec 2019 06:57:52 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Mon, 30 Dec 2019 06:32:37 GMT]]>hotkarl
Picture perfect

]]>https://waltonsdev.nodebb.com/post/10334https://waltonsdev.nodebb.com/post/10334Mon, 30 Dec 2019 06:32:37 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Thu, 26 Dec 2019 16:16:23 GMT]]>hotkarl That is awesome! Glad you are using the sponges and your set up looks great

]]>https://waltonsdev.nodebb.com/post/10184https://waltonsdev.nodebb.com/post/10184Thu, 26 Dec 2019 16:16:23 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Thu, 26 Dec 2019 00:29:28 GMT]]>hotkarl
Awesome!

]]>https://waltonsdev.nodebb.com/post/10168https://waltonsdev.nodebb.com/post/10168Thu, 26 Dec 2019 00:29:28 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Wed, 25 Dec 2019 17:58:02 GMT]]>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…

8A8CA5B3-8DC7-4058-9D0D-85B0357C34D8.jpeg 909B930E-0875-4BB5-9799-9469B8B7F31E.jpeg

]]>https://waltonsdev.nodebb.com/post/10154https://waltonsdev.nodebb.com/post/10154Wed, 25 Dec 2019 17:58:02 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Wed, 25 Dec 2019 16:42:51 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/10153https://waltonsdev.nodebb.com/post/10153Wed, 25 Dec 2019 16:42:51 GMT<![CDATA[Reply to Wrinkles in my summer sausage! on Thu, 05 Dec 2019 22:10:23 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/9629https://waltonsdev.nodebb.com/post/9629Thu, 05 Dec 2019 22:10:23 GMT