<![CDATA[Summer Sausage]]>Making summer sausage this coming weekend… after mixing the meat with the seasoning/cure/sure gel, is it better to let that sit overnight (in the fridge) BEFORE stuffing it into the casings? Or stuff first then let sit? Does it matter?

]]>https://waltonsdev.nodebb.com/topic/5362/summer-sausageRSS for NodeThu, 10 Sep 2026 21:46:34 GMTThu, 26 May 2022 12:59:11 GMT60<![CDATA[Reply to Summer Sausage on Sun, 29 May 2022 14:32:32 GMT]]>mrobisr Thanks, I don’t know anything about cultures so thanks for the info. There was and still is a Cloverdale summer sausage called cervalot(sp) that has a tangy flavor to it that I don’t like, maybe its a cultured product.

]]>https://waltonsdev.nodebb.com/post/78834https://waltonsdev.nodebb.com/post/78834Sun, 29 May 2022 14:32:32 GMT<![CDATA[Reply to Summer Sausage on Sun, 29 May 2022 03:13:49 GMT]]>Even with starter cultures (fermenting) most SS that I know of still needs refrigeration since it is not dried enough to be shelf stable, semi-dried. The fermentation method verses ECA just adds a little more depth of flavor and a certain desirable funk for most, but it is all subjective to taste.

]]>https://waltonsdev.nodebb.com/post/78821https://waltonsdev.nodebb.com/post/78821Sun, 29 May 2022 03:13:49 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 21:54:52 GMT]]>My parents owned a little butcher shop in ND and that’s how we did it. The basics of salt, pepper, garlic, we made a mix of beef + pork, and straight beef and straight pork. Still the best summer sausage I ever had, it has to be refrigerated. We never used any cultures or tangy stuff, no one in the area liked it.

]]>https://waltonsdev.nodebb.com/post/78588https://waltonsdev.nodebb.com/post/78588Thu, 26 May 2022 21:54:52 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 21:45:52 GMT]]>I’m going to do a side by side on this. Same seasonings, same product, same smoke schedule same everything. One will be done like we normally do it and one will be done how you do it. We will make a video on it. Drop any other info on what you normally do and I will include it. PatrickB lets get this on the schedule!

]]>https://waltonsdev.nodebb.com/post/78583https://waltonsdev.nodebb.com/post/78583Thu, 26 May 2022 21:45:52 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 21:40:16 GMT]]>No just regular spices + cure and refrigerate until smoking

]]>https://waltonsdev.nodebb.com/post/78581https://waltonsdev.nodebb.com/post/78581Thu, 26 May 2022 21:40:16 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 21:26:56 GMT]]>Deland Are you using a starter culture?

]]>https://waltonsdev.nodebb.com/post/78575https://waltonsdev.nodebb.com/post/78575Thu, 26 May 2022 21:26:56 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 21:24:58 GMT]]>I season and grind through a large plate, then let set a couple of days for the seasoning to meld. Grind through a fine plate and stuff.

]]>https://waltonsdev.nodebb.com/post/78573https://waltonsdev.nodebb.com/post/78573Thu, 26 May 2022 21:24:58 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 19:23:39 GMT]]>Departing Contestant said in Summer Sausage:

it will be a big hard blob (like Jonathon ) if it sets overnight

Talk about LOL… Awesome

]]>https://waltonsdev.nodebb.com/post/78566https://waltonsdev.nodebb.com/post/78566Thu, 26 May 2022 19:23:39 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 19:21:23 GMT]]>it will be a big hard blob (like Jonathon ) if it sets overnight

]]>https://waltonsdev.nodebb.com/post/78564https://waltonsdev.nodebb.com/post/78564Thu, 26 May 2022 19:21:23 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 17:51:26 GMT]]>ppelaez 100% stuff then hold, I have done this a few times and it makes a significant difference on how hard it is to stuff. With Summer Sausage it wont be as bad as with small diameter stuff like snack sticks but might as well make it as easy on you as possible!

]]>https://waltonsdev.nodebb.com/post/78544https://waltonsdev.nodebb.com/post/78544Thu, 26 May 2022 17:51:26 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 16:37:40 GMT]]>ppelaez I agree with stuff first then hold.

]]>https://waltonsdev.nodebb.com/post/78540https://waltonsdev.nodebb.com/post/78540Thu, 26 May 2022 16:37:40 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 16:23:55 GMT]]>yup stuff then overnight.

]]>https://waltonsdev.nodebb.com/post/78538https://waltonsdev.nodebb.com/post/78538Thu, 26 May 2022 16:23:55 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 13:21:25 GMT]]>Thanks all, I appreciate the advice!

]]>https://waltonsdev.nodebb.com/post/78527https://waltonsdev.nodebb.com/post/78527Thu, 26 May 2022 13:21:25 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 13:39:53 GMT]]>I have done it both ways. If you wait till the next day to stuff, the mixture will be much stiffer and somewhat harder to run through the stuffer. If you mix and stuff right away, it generally requires less effort.

The important thing regardless is to hold overnight for complete curing before thermal processing.*

*Unless using a cure accelerator product in your mix.

]]>https://waltonsdev.nodebb.com/post/78526https://waltonsdev.nodebb.com/post/78526Thu, 26 May 2022 13:39:53 GMT<![CDATA[Reply to Summer Sausage on Thu, 26 May 2022 13:09:23 GMT]]>ppelaez Stuff it and then refrigerate. You will have issues if you stuff the next day.

]]>https://waltonsdev.nodebb.com/post/78525https://waltonsdev.nodebb.com/post/78525Thu, 26 May 2022 13:09:23 GMT