<![CDATA[Wine Summer Sausage]]>Has anyone successfully made a Wine summer sausage? Ive seen it done with Salami but have never been able to do it. Any tips or Tricks?

]]>https://waltonsdev.nodebb.com/topic/2178/wine-summer-sausageRSS for NodeFri, 11 Sep 2026 02:10:06 GMTTue, 10 Mar 2020 12:12:44 GMT60<![CDATA[Reply to Wine Summer Sausage on Wed, 11 Mar 2020 11:44:32 GMT]]>Jonathon I could see where non alcoholic wine might benefit. I had some concerns at first about the wine denaturing the proteins. So Maybe that is the thought process there? Everything i have made has had either celery juice powder and ECA or sodium nitrite and ECA nothing fermented. They all have been ever so slightly mushy as well.
Im going to give a batch a try with about half the wine i would normally use and see what happens.
Some people here thought the wine salami was ok but most did not.

]]>https://waltonsdev.nodebb.com/post/14561https://waltonsdev.nodebb.com/post/14561Wed, 11 Mar 2020 11:44:32 GMT<![CDATA[Reply to Wine Summer Sausage on Wed, 11 Mar 2020 01:51:58 GMT]]>I use red wine (Chianti) when making dry cured, Italian salami and never have a problem. I also use a starter culture like T-SPX. I add about 25mL to a 1 Kg block.

]]>https://waltonsdev.nodebb.com/post/14556https://waltonsdev.nodebb.com/post/14556Wed, 11 Mar 2020 01:51:58 GMT<![CDATA[Reply to Wine Summer Sausage on Wed, 11 Mar 2020 00:00:14 GMT]]>Jonathon I’ve only tried it with a smoked andouille (Hank Shaw) and it turned out great. I can’t imagine that a non-alcohol wine would be that great.

]]>https://waltonsdev.nodebb.com/post/14555https://waltonsdev.nodebb.com/post/14555Wed, 11 Mar 2020 00:00:14 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 21:10:10 GMT]]>Cabelas90 I was just told that some use non-alcoholic wine (there is such a thing?!) I have 10 lb of already ground pork here that I haven’t got a plan for. I was thinking of trying one batch with normal dry red wine and one sausage out of the batch with the alcohol cooked out, or just buying alcohol-free wine? Now, I think the main issue with alcohol is during the fermenting and we aren’t really worried about that in my type of summer sausage so maybe there will be no difference? We used Excalibur Red Wine Salami and fermented and dry-cured it and we liked it but it didn’t have a wow factor either way?

Joe Hell Ever done it with a cured sausage?

]]>https://waltonsdev.nodebb.com/post/14545https://waltonsdev.nodebb.com/post/14545Tue, 10 Mar 2020 21:10:10 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:40:15 GMT]]>Joe Hell Will do I let you know how it turns out!

]]>https://waltonsdev.nodebb.com/post/14539https://waltonsdev.nodebb.com/post/14539Tue, 10 Mar 2020 16:40:15 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:37:43 GMT]]>Cabelas90 I’d suggest a dry red wine!

]]>https://waltonsdev.nodebb.com/post/14538https://waltonsdev.nodebb.com/post/14538Tue, 10 Mar 2020 16:37:43 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:33:03 GMT]]>Joe Hell I sent you a message.

]]>https://waltonsdev.nodebb.com/post/14537https://waltonsdev.nodebb.com/post/14537Tue, 10 Mar 2020 16:33:03 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:30:39 GMT]]>Cabelas90 What type of wine are you using?

]]>https://waltonsdev.nodebb.com/post/14534https://waltonsdev.nodebb.com/post/14534Tue, 10 Mar 2020 16:30:39 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:30:01 GMT]]>Ill Give that a try and let everyone know.

]]>https://waltonsdev.nodebb.com/post/14533https://waltonsdev.nodebb.com/post/14533Tue, 10 Mar 2020 16:30:01 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:28:54 GMT]]>Cabelas90 Ah…I think that diluting it by half might be a good start.

]]>https://waltonsdev.nodebb.com/post/14532https://waltonsdev.nodebb.com/post/14532Tue, 10 Mar 2020 16:28:54 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:16:12 GMT]]>Joe Hell That could Be! The issue at hand is the customer owns a vineyard and wants to use his product! I have had great luck in fresh items but never in cured and cooked items. Im going to make another batch in the next couple weeks. I have been using 3% wine to meat weight. i may cut that in half and see. What do you guys think?

]]>https://waltonsdev.nodebb.com/post/14531https://waltonsdev.nodebb.com/post/14531Tue, 10 Mar 2020 16:16:12 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 16:06:19 GMT]]>Cabelas90 Perhaps it’s the choice of wine? I use beer and red, white wines in fresh sausage all the time and it always turns out well. I have nearly unlimited access to some fantastic Walla Walla wines.

]]>https://waltonsdev.nodebb.com/post/14530https://waltonsdev.nodebb.com/post/14530Tue, 10 Mar 2020 16:06:19 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 15:56:11 GMT]]>Jonathon Ive Tried subbing Red wine for water its straight up gross. Ive tried the Wine salami seasoning and its not good either. Ive tried less ECA in both as well and it did help some but not much…

]]>https://waltonsdev.nodebb.com/post/14529https://waltonsdev.nodebb.com/post/14529Tue, 10 Mar 2020 15:56:11 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 15:38:40 GMT]]>Jonathon Simply replacing the water with wine or beer is what would do!

]]>https://waltonsdev.nodebb.com/post/14524https://waltonsdev.nodebb.com/post/14524Tue, 10 Mar 2020 15:38:40 GMT<![CDATA[Reply to Wine Summer Sausage on Tue, 10 Mar 2020 15:27:40 GMT]]>Cabelas90 Nothing we have ever done but definitely am interested in it. Was thinking of using the base H Summer and just substituting water for red wine? Excalibur makes a Red Wine Salami seasoning, is that what you used to make your salami?

]]>https://waltonsdev.nodebb.com/post/14522https://waltonsdev.nodebb.com/post/14522Tue, 10 Mar 2020 15:27:40 GMT