<![CDATA[Gelatin on summer sausage]]>I just made a batch of summer sausage and it had a gelatin in-between the casing and the sausage. Did they get to hot I finished at 154 but didn’t do a ice bath first time I have had this

]]>https://waltonsdev.nodebb.com/topic/1814/gelatin-on-summer-sausageRSS for NodeThu, 10 Sep 2026 20:34:53 GMTSun, 08 Dec 2019 21:55:10 GMT60<![CDATA[Reply to Gelatin on summer sausage on Tue, 10 Dec 2019 19:45:07 GMT]]>I think your right I just watched the video on it .I don’t think I mixed it long enough.

]]>https://waltonsdev.nodebb.com/post/9769https://waltonsdev.nodebb.com/post/9769Tue, 10 Dec 2019 19:45:07 GMT<![CDATA[Reply to Gelatin on summer sausage on Tue, 10 Dec 2019 19:34:12 GMT]]>Jonathon I used a hi - mountain summer sausage . I’ve had good luck with it. I just bought the onion Caraway here so I’ll see how that works.

]]>https://waltonsdev.nodebb.com/post/9767https://waltonsdev.nodebb.com/post/9767Tue, 10 Dec 2019 19:34:12 GMT<![CDATA[Reply to Gelatin on summer sausage on Mon, 09 Dec 2019 21:46:04 GMT]]>Carl Scheuer It deffinitly sounds like you had some “fat out” which is what twilliams was talking about where the fat just doesnt bind well enough to the meat and renders out. So, it was 80% deer and 20% pork shoulder? That would leave you pretty low on fat in your sausage anyway. If you can’t get your hands on straight pork fat then i would recommend going closer to 50/50.

Another possibility is what binder did you use? Did it have potato starch in it? I’ve noticed that super bind has a tendency to leave a gelatin like substance in the voids in summer sausage and I can imagine it doing this under certain circumstances.

Ice bath is a good idea in general just to stop the cooking process as quickly as possible.

]]>https://waltonsdev.nodebb.com/post/9748https://waltonsdev.nodebb.com/post/9748Mon, 09 Dec 2019 21:46:04 GMT<![CDATA[Reply to Gelatin on summer sausage on Mon, 09 Dec 2019 01:12:36 GMT]]>twilliams 80/20 venison pork shoulder. Same as I always do the only thing different was I didn’t do am ice bath after

]]>https://waltonsdev.nodebb.com/post/9727https://waltonsdev.nodebb.com/post/9727Mon, 09 Dec 2019 01:12:36 GMT<![CDATA[Reply to Gelatin on summer sausage on Mon, 09 Dec 2019 00:53:46 GMT]]>Carl Scheuer fat seperation, perhaps not enough protien extraction. What was your meat/fat percentage?

]]>https://waltonsdev.nodebb.com/post/9726https://waltonsdev.nodebb.com/post/9726Mon, 09 Dec 2019 00:53:46 GMT