<![CDATA[Fat on our smoked summer sausage.]]>We have fat on the outside of our summer sausage between the meat and the casings.
How do we correct that.

]]>https://waltonsdev.nodebb.com/topic/2088/fat-on-our-smoked-summer-sausageRSS for NodeFri, 11 Sep 2026 01:48:22 GMTMon, 10 Feb 2020 15:28:28 GMT60<![CDATA[Reply to Fat on our smoked summer sausage. on Wed, 12 Feb 2020 14:03:42 GMT]]>Thank You

]]>https://waltonsdev.nodebb.com/post/13117https://waltonsdev.nodebb.com/post/13117Wed, 12 Feb 2020 14:03:42 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Tue, 11 Feb 2020 15:32:18 GMT]]>tabmitch I’d normally guess it is lack of protein extraction but as you say it was really sticky so that’s not it. At 225° fat is going to render out of the meat almost no matter how well it is bound, espeically if you aren’t using something like Sure Gel or even better Super Bind. Super Bind is good for cooking at higher temps as it traps any moisture that is being expelled and keeps it in the product by creating a gell. Now, that can be a problem with voids in your meat but it is certainly better than nothing. Also, 3 pints would be around 1.5 quarts of water which is what I would recommend for a full 25 lb batch (1.5-2 for 25 and a binder) so cut that in half on your next batch.

Adding humidity to your smoker will help speed the cooking process. The “Stall” is when your evaporation energy from the moisture coming out of your meat meets, or even exceeds the thermal processing energgy trying to cook your meat. With that much water I am not surprised it increased your cooking time. Check out this for ways to increase the humidity in a home smoker. https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing

Thanks for a Professional opinion Cabelas90!

]]>https://waltonsdev.nodebb.com/post/13079https://waltonsdev.nodebb.com/post/13079Tue, 11 Feb 2020 15:32:18 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 18:00:17 GMT]]>No binder. Used Weston 44 lb mixer. Meat was very sticky.
Might be the temp. Will try again

]]>https://waltonsdev.nodebb.com/post/13048https://waltonsdev.nodebb.com/post/13048Mon, 10 Feb 2020 18:00:17 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 17:51:12 GMT]]>Definitely to much water for 12 lbs of meat. What kind of mixer did you use? Could be that you did not get enough/proper protein extraction or could be the cook cycle you used and raising the temp up to 225. Did you use a binder? Not that you have to but it definitely helps when you do.

]]>https://waltonsdev.nodebb.com/post/13047https://waltonsdev.nodebb.com/post/13047Mon, 10 Feb 2020 17:51:12 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 17:40:14 GMT]]>Ok thanks

]]>https://waltonsdev.nodebb.com/post/13046https://waltonsdev.nodebb.com/post/13046Mon, 10 Feb 2020 17:40:14 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 17:29:23 GMT]]>That is a lot of Water was it pretty runny? We actually dont use any water in our summer sausage but that is a commercial operation. Jonathan should be able to lead you in the right direction but i would cut back on the water and add some carrot fiber binder.

]]>https://waltonsdev.nodebb.com/post/13045https://waltonsdev.nodebb.com/post/13045Mon, 10 Feb 2020 17:29:23 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 17:20:07 GMT]]>12 pounds

]]>https://waltonsdev.nodebb.com/post/13044https://waltonsdev.nodebb.com/post/13044Mon, 10 Feb 2020 17:20:07 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 17:14:50 GMT]]>How big of Batch? 3pts sounds high if it was only a 25lb batch.

]]>https://waltonsdev.nodebb.com/post/13043https://waltonsdev.nodebb.com/post/13043Mon, 10 Feb 2020 17:14:50 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 16:54:07 GMT]]>We used 3/4 Beef 85/15 1/4 very lean pork trimmings.
H summer season mix
Pink salt
3pts water

Mixed 8 min with meat mixer 4 each way

Outside air temp 10 deg
2 hr @ 125
1 hr @ 145
2 hr @ 158
2 hr @ 180
Got late so we turned up temp to 225 to finish last 20 deg to 162 internal
Cooled to 100 cold water

]]>https://waltonsdev.nodebb.com/post/13042https://waltonsdev.nodebb.com/post/13042Mon, 10 Feb 2020 16:54:07 GMT<![CDATA[Reply to Fat on our smoked summer sausage. on Mon, 10 Feb 2020 16:29:57 GMT]]>This Can be from multiple things but the most common would be poor protein extraction. With the next most common being a lack of binder such as a carrot fiber, sure gel or corn syrup solids.
What was your Process and Ingredients?

]]>https://waltonsdev.nodebb.com/post/13041https://waltonsdev.nodebb.com/post/13041Mon, 10 Feb 2020 16:29:57 GMT