<![CDATA[Summer sausage color]]>C9C09E09-2EA6-4696-B716-7E0DE43F91D2.jpeg 1AA7C46A-7F74-42F5-9EA3-81CBAFB57F22.jpeg

Center is off color. Taste and texture are good. I used H-summer sausage season, 17.5lbs venison, 7.5lbs brisket fat (25lbs~70/30), 1oz sure cure, 6oz sure gel, 2qt water, 2lbs high temp cheddar, 10.3oz fresh chopped jalapeño. Used meat mixer for seasoning, cure, and binder to get good protein extraction then added cheese & jalapeño. My mixer was over full so I dumped in a meat tote and hand mixed the 4oz of ECA. Stuffed into 2.4” casings and moved to the smoker. Smoker is a Pitboss pellet. Started on smoke only (~ 125) 2hr, 150 2hr, 175 12hrs. Had trouble getting sausage temperature to 160. I added more pans of water, rearrange hang sticks and then increased smoker to 200 for another 4 hrs. when sausages were between 155 & 160 (multiple sausages were monitored), dropped them in an ice bath. Vacuum sealed and put them in refrigerator.
The center 3/4” is off color, not pleasant to look at but taste good, though not enough jalapeño flavor.

]]>https://waltonsdev.nodebb.com/topic/2275/summer-sausage-colorRSS for NodeThu, 10 Sep 2026 21:56:14 GMTSat, 18 Apr 2020 15:38:11 GMT60<![CDATA[Reply to Summer sausage color on Mon, 28 Dec 2020 00:31:37 GMT]]>waltp If you used eca you go right to smoking, no holding. I’d say if you are hand mixing go with adding it to the water, better insurance of coverage,

]]>https://waltonsdev.nodebb.com/post/27391https://waltonsdev.nodebb.com/post/27391Mon, 28 Dec 2020 00:31:37 GMT<![CDATA[Reply to Summer sausage color on Thu, 24 Dec 2020 12:27:23 GMT]]>waltp ECA is a cure accelerator. What your seeing is uncured spots. Next time add just enough water to carry the cure and spread as evenly as you can. Mix until proper protein extraction with all your seasonings except ECA then mix in the ECA and Stuff.
With The ECA you want to cook soon but you have an hour or 2 to hold it and let the cure work no issues.

]]>https://waltonsdev.nodebb.com/post/27184https://waltonsdev.nodebb.com/post/27184Thu, 24 Dec 2020 12:27:23 GMT<![CDATA[Reply to Summer sausage color on Thu, 24 Dec 2020 02:29:11 GMT]]>So, how do you refrigerate it overnight and smoke it right away?? Lol!! I guess it comes down to maybe using a cure accelerator and smoke it and be done. I smoked it all and sealed it and it’s in the freezer, once thawed it doesn’t last long enough to spoil.

]]>https://waltonsdev.nodebb.com/post/27173https://waltonsdev.nodebb.com/post/27173Thu, 24 Dec 2020 02:29:11 GMT<![CDATA[Reply to Summer sausage color on Thu, 24 Dec 2020 01:14:52 GMT]]>waltp that is correct

]]>https://waltonsdev.nodebb.com/post/27169https://waltonsdev.nodebb.com/post/27169Thu, 24 Dec 2020 01:14:52 GMT<![CDATA[Reply to Summer sausage color on Thu, 24 Dec 2020 00:43:01 GMT]]>From what I gathered in the video on here if you use ECA you are supposed to smoke it right away and not put it in the fridge overnight. Is that not right!

I do appreciate all the advice and help!!

Thanks

Walt

]]>https://waltonsdev.nodebb.com/post/27165https://waltonsdev.nodebb.com/post/27165Thu, 24 Dec 2020 00:43:01 GMT<![CDATA[Reply to Summer sausage color on Wed, 23 Dec 2020 23:29:54 GMT]]>Unless you are using a cure accelerator you need to let the sausage sit in the refrigerator over night at least so that cure has time to work. If you smoke it and cook it to soon with out an accelerator you will stop the curing process to soon and it will not cure the meat. Smoking it will give a smoke ring and the center may be gray. Just a thought.

]]>https://waltonsdev.nodebb.com/post/27147https://waltonsdev.nodebb.com/post/27147Wed, 23 Dec 2020 23:29:54 GMT<![CDATA[Reply to Summer sausage color on Wed, 23 Dec 2020 23:16:04 GMT]]>I added it directly to them meat, should I mix it with the water? I mixed it by hand for 10 minutes.

]]>https://waltonsdev.nodebb.com/post/27145https://waltonsdev.nodebb.com/post/27145Wed, 23 Dec 2020 23:16:04 GMT<![CDATA[Reply to Summer sausage color on Wed, 23 Dec 2020 22:57:21 GMT]]>waltp Can’t be sure on this, we did talk about this a little on the 13 days of Christmas live stream this Monday but I’m going to guess it is a combination of things. It is possible that pH of the cheese was off and shorted your cure out around the cheese but when I look at the cross-section I see some cheese with no issues around it at all. Instead I am thinking it was what TexLaw was saying and cure wasn’t evenly distributed. Did you add the cure directly to the meat or in water? Was the water very cold (want it to be cold) how long did you mix after you added the cure?

]]>https://waltonsdev.nodebb.com/post/27141https://waltonsdev.nodebb.com/post/27141Wed, 23 Dec 2020 22:57:21 GMT<![CDATA[Reply to Summer sausage color on Tue, 22 Dec 2020 15:15:29 GMT]]>waltp It’s hard to tell from only that photo, but I’m concerned that your cure wasn’t distributed throughout the sausage.

]]>https://waltonsdev.nodebb.com/post/27053https://waltonsdev.nodebb.com/post/27053Tue, 22 Dec 2020 15:15:29 GMT<![CDATA[Reply to Summer sausage color on Mon, 21 Dec 2020 11:53:49 GMT]]>The cheese can cause discoloration of your protein, to help combat that i always use erthorbate in all my summer sausages/ snack sticks. It helps to redden up your meat and keep it that way.

]]>https://waltonsdev.nodebb.com/post/26998https://waltonsdev.nodebb.com/post/26998Mon, 21 Dec 2020 11:53:49 GMT<![CDATA[Reply to Summer sausage color on Sat, 19 Dec 2020 22:45:25 GMT]]>E81E8928-0D9F-421C-8118-68CE017EB104.jpeg

Had a similar issue with my batch, not the whole center but spotty around the cheese. Looking for answers. Mine was hand mixed and used ECA. My mixer had not come in yet.

Walt

]]>https://waltonsdev.nodebb.com/post/26924https://waltonsdev.nodebb.com/post/26924Sat, 19 Dec 2020 22:45:25 GMT<![CDATA[Reply to Summer sausage color on Sat, 02 May 2020 01:15:18 GMT]]>skmeyer. LMAO! thats a great idea for christmas (shape of candy canes)

]]>https://waltonsdev.nodebb.com/post/16941https://waltonsdev.nodebb.com/post/16941Sat, 02 May 2020 01:15:18 GMT<![CDATA[Reply to Summer sausage color on Thu, 30 Apr 2020 11:23:29 GMT]]>skmeyer lol that’s awesome, we’ll be saving this for around Christmas and sharing it, nicely done!

]]>https://waltonsdev.nodebb.com/post/16881https://waltonsdev.nodebb.com/post/16881Thu, 30 Apr 2020 11:23:29 GMT<![CDATA[Reply to Summer sausage color on Thu, 30 Apr 2020 02:50:40 GMT]]>Thats a much better system for your summer sausages! I think you got it dialed in good now!

]]>https://waltonsdev.nodebb.com/post/16875https://waltonsdev.nodebb.com/post/16875Thu, 30 Apr 2020 02:50:40 GMT<![CDATA[Reply to Summer sausage color on Wed, 29 Apr 2020 17:35:19 GMT]]>lamurscrappy The second batch smoked for 5hrs starting low and increased every hour up to 200. Vacuum sealed them and finish in a water bath at 165 for about 2 hrs. They went a little over 160 internal temp but turned out great.

My water stuffer isn’t pretty but it can shoot meat faster than I can handle. I attach a flexible hose on it when I make my Venison Red Neck Candy Canes. Just shoot it onto the dehydrator trays.
5E4F341B-DECA-4697-801A-05AEA181B526.jpeg

]]>https://waltonsdev.nodebb.com/post/16870https://waltonsdev.nodebb.com/post/16870Wed, 29 Apr 2020 17:35:19 GMT<![CDATA[Reply to Summer sausage color on Wed, 29 Apr 2020 15:03:37 GMT]]>Was your cook cycle the same as your first batch?

]]>https://waltonsdev.nodebb.com/post/16869https://waltonsdev.nodebb.com/post/16869Wed, 29 Apr 2020 15:03:37 GMT<![CDATA[Reply to Summer sausage color on Wed, 29 Apr 2020 13:22:46 GMT]]>skmeyer Forgetting the cure is the only thing that really makes sense to me there, maybe it’s something else but in my mind, that is the Occam’s razor solution

]]>https://waltonsdev.nodebb.com/post/16861https://waltonsdev.nodebb.com/post/16861Wed, 29 Apr 2020 13:22:46 GMT<![CDATA[Reply to Summer sausage color on Wed, 29 Apr 2020 13:21:24 GMT]]>skmeyer That is awesome man! I think someone downvoted your post by mistake because there is nothing there not to love!

]]>https://waltonsdev.nodebb.com/post/16860https://waltonsdev.nodebb.com/post/16860Wed, 29 Apr 2020 13:21:24 GMT<![CDATA[Reply to Summer sausage color on Wed, 29 Apr 2020 11:45:20 GMT]]>skmeyer That Stuffer is awesome! and Obviously you know how to make summer sausage as that looks great!

]]>https://waltonsdev.nodebb.com/post/16852https://waltonsdev.nodebb.com/post/16852Wed, 29 Apr 2020 11:45:20 GMT<![CDATA[Reply to Summer sausage color on Wed, 29 Apr 2020 01:47:41 GMT]]>Jonathon I assume you’re referring to my water stuffer. 0CBFB12A-E14F-4CB5-9F76-1D79B1861742.jpeg 8CA301C8-993D-430D-8D09-33D8D50A0E1D.jpeg It’s 6” PVC well casing, holds 30lbs, the piston is the critical piece.

My second batch of summer sausage turned out well, color is right. 387C3A29-ED32-4E7C-88B4-5F18DF5B2464.jpeg Used pepper cheese and partially dehydrated jalapeños. The pepper cheese is very mild in flavor and heat. I think I need to quadruple the jalapeños. Did 25lbs (17.5 venison, 7.5 brisket fat). Added 20.3oz fresh jalapeños dehydrated to 2.3oz.
Still puzzled about the color on the first batch. Maybe I’m getting old and forgot the cure but I’m having trouble believing that.

]]>https://waltonsdev.nodebb.com/post/16841https://waltonsdev.nodebb.com/post/16841Wed, 29 Apr 2020 01:47:41 GMT<![CDATA[Reply to Summer sausage color on Mon, 27 Apr 2020 13:33:10 GMT]]>skmeyer You can’t tease the animals like that, pics of your setup?

]]>https://waltonsdev.nodebb.com/post/16755https://waltonsdev.nodebb.com/post/16755Mon, 27 Apr 2020 13:33:10 GMT<![CDATA[Reply to Summer sausage color on Thu, 23 Apr 2020 12:02:24 GMT]]>skmeyer Thats Great! I would definitely do the water bath!
I dont think that your water stuffer would be breaking the ECA. In Fact we have ran Encapsulated Salt through our patty machine with no issues and we run ECA through a vacuum Stuffer on a weekly basis with no issues. Its Pretty tough stuff really! Looking at your Picture i dont feel like there is any chance that early ECA breakage is an issue the inside of you sausage would be mushy / crumbly.

]]>https://waltonsdev.nodebb.com/post/16579https://waltonsdev.nodebb.com/post/16579Thu, 23 Apr 2020 12:02:24 GMT<![CDATA[Reply to Summer sausage color on Wed, 22 Apr 2020 23:57:37 GMT]]>Thanks for all the feedback, great forum. After eating it without I’ll effects I shared with coworkers, they tore it up like a pack of wolves and want more. Doing another batch this weekend. Thinking about doing a water bath after initial 4 hrs of smoking. Also wondering if my stuffer is crushing the ECA prematurely , it’s a homemade water stuffer, 6” PVC shooting through 3/4” copper tube.

]]>https://waltonsdev.nodebb.com/post/16574https://waltonsdev.nodebb.com/post/16574Wed, 22 Apr 2020 23:57:37 GMT<![CDATA[Reply to Summer sausage color on Tue, 21 Apr 2020 13:12:07 GMT]]>I agree with Iamurscrappy.

]]>https://waltonsdev.nodebb.com/post/16532https://waltonsdev.nodebb.com/post/16532Tue, 21 Apr 2020 13:12:07 GMT