Summer Sausage Nightmare
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gadahl
My only other piece of advice is don’t give up! I promise it will be worth the effort and time of figuring it out. One thing I’ve learned on this board it there isn’t only one right way…I’ve have the benefit of seeing and doing over the past 45 years, at this point we just try to polish the process. I struggle with “modern” methods, like carrot fiber, I’ve been handed down recipes that have stood the test of time and i’m reluctant to change them. We’ve always simmered the ring bologna to finish them. We always did it on a wood stove, no temp control, you’ll learn how to do it be “feel” and it will become second nature. Don’t overthink, don’t stress yourself out, this is supposed to be fun! We always mixed by hand, but now use a 44# weston hooked up to the grinder, i don’t even give mixing a second thought, i can just sort of tell when it ready. You might also want to make sure you are resting the bologna overnight before smoking so it will bloom. Then smoke one stick at a time until you get the smoking process down. Good luck and if you need any help you can always send me a PM, i’ll help any way i can.Parksider
John, thank you for your words of encouragement. I’m finding the learning curve a little steep for summer sausage. My fresh sausages – breakfast, polish, italian, etc.-- have been great. And last summer, my very first batch of summer sausage was a big hit. This summer it seems like the wheels came off my wagon. This stuff was so bad the dog wouldn’t eat it. I’ll keep at it until I get it figured out. Waiting for my new mixer to arrive, and then we’ll see. I’ll let you know.Greg
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gadahl I spent some time thinking about the idea Parksider had with simmering it. My main concern would be that you won’t get the best texture form it as you could, however, I’m sure it would be an improvement over what you have had these last few times so it would be worth trying. My only suggestion is that I would put it in a vac bag before putting it in the water and just like Parksider said be careful not to boil the water.
One last thing, I re-read your second post about the thermometers this morning and you say you used a probe and a cable, were either of those placed as an ambient thermometer in your smokehouse to make sure it is actually achieving the level of heat that it says it is? If your smokers thermometer is off, even by 10 degrees (and a lot of models don’t have terribly reliable thermometers) it can create an issue. If you do this, make sure you place your ambient thermometer as close to where your meat is as possible.
Also, if you don’t want to do the simmering and you run into the stall on your next batch where the meat just won’t increase in temperature past a certain point, and if you are already at 180° in your smoker, you can up the temp a little beyond 180° to get it moving again. Part of what causes the stall is that the evaporation energy from the moisture in the meat matches the heat energy going into the meat. To combat that you can either wrap your meat in foil (not good for summer sausage) increase the temp or increase the humidity in your smoker.
With your new mixer and the H Summer seasoning, I really think you are going to see a dramatic improvement in everything! Good Luck and keep us posted!
Thanks to Parksider tswohl6 and @Boudreaux for your contributions on this! It is almost always better to have more than just one person answering this as we all have slightly different ways of looking at problems!
Jonathon
Jonathan: I’ve experienced stalls when smoking briskit and clearly my summer sausage stalled out. I never understood a stall until I read your post, then the light bulb came on. Thanks. That is the best, clearest, explanation I’ve see in all my reading and research–a “stall” as a balance between heat energy in and energy loss through evaporation.
I did have a water pan in the smoker, but as my product started loosing fat (due to improper protein extraction) the fat collected in the water pan. The liquid fat floating on the surface of the water sort of sealed the water in the pan, preventing the water from evaporating and kept the humidity in my smoker low. Result: dry sausage.
Jonathan, thanks for all your help and your answers. I’m keeping on, as soon as my new mixer arrives from WALTON’S I’ll be making another batch. You guys have earned my business for life.
Greg -
Jonathon
Jonathan: I’ve experienced stalls when smoking briskit and clearly my summer sausage stalled out. I never understood a stall until I read your post, then the light bulb came on. Thanks. That is the best, clearest, explanation I’ve see in all my reading and research–a “stall” as a balance between heat energy in and energy loss through evaporation.
I did have a water pan in the smoker, but as my product started loosing fat (due to improper protein extraction) the fat collected in the water pan. The liquid fat floating on the surface of the water sort of sealed the water in the pan, preventing the water from evaporating and kept the humidity in my smoker low. Result: dry sausage.
Jonathan, thanks for all your help and your answers. I’m keeping on, as soon as my new mixer arrives from WALTON’S I’ll be making another batch. You guys have earned my business for life.
Greggadahl
I’m telling you give the water finish a try you won’t be disappointed! I know it sounds odd but it really does work, we’ve been doing it that way for decades. You’ll like this one, just talked to my brother about simmering temp, he says 170F. He remembers one farmer telling him the water was hot enough when you don’t want to put your hand in it for a third time…First time-not that hot, second time-that’s hotter than i though, third time-why did i do this again! He said he temped the water with a thermometer 171F…Just to show old school still has a place. He remembers the farmer said 170F was the perfect temp to de-feather chickens, scald hogs, or whatever else you were doing. Gotta love it, just wish we would have paid more attention, who knew… -
gadahl Glad we could help and explain what was going on with the “stall”, evaporation energy is amazingly powerful and is one of the reasons that many commercial processors use cycled showering (1 few minutes shower then water off) to cool their products instead of ice baths. It can actually cool a product quicker than just submerging it in water, I still find it hard to believe but it is apparently true!
I’m glad we earned your trust and business, this type of post is exactly what we envisioned when we first started Meatgistics a few short years ago!
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Gadahl, Are you mixing by hand? How long are you mixing? From what you have described it sounds like you haven’t gotten quite to the level of protein extraction that you need to. I have the 20 lb Weston mixer and generally mix 8-10 minutes changing direction every minute or so. If you are mixing by hand you’d need to go probably closer to 20 minutes. Hope this helps.
@boudreaux Boudreaux, thanks. Your post hit the nail square on the head. My basic problem was inadequate mixing and not getting enough protein extraction. I now have two mixers (feast or famine around here) a bucket type and a new 20 lb Weston.
Again, thanks.
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gadahl
I’m telling you give the water finish a try you won’t be disappointed! I know it sounds odd but it really does work, we’ve been doing it that way for decades. You’ll like this one, just talked to my brother about simmering temp, he says 170F. He remembers one farmer telling him the water was hot enough when you don’t want to put your hand in it for a third time…First time-not that hot, second time-that’s hotter than i though, third time-why did i do this again! He said he temped the water with a thermometer 171F…Just to show old school still has a place. He remembers the farmer said 170F was the perfect temp to de-feather chickens, scald hogs, or whatever else you were doing. Gotta love it, just wish we would have paid more attention, who knew… -
Not to belabor my sausage nightmare, but these calculations may help you help me:
I started with 15.2 lb of ground beef. 10 lb was a 28/72 mix of fat to lean, 5 lb was a 20/80 mix. The fat content of this meat block should have been 3.8 lb or 25%. After processing my resulting product weighed 12.8 lbs of finished sausage excluding the casings. This is a loss of 2.4 lbs, which seems to me excessive. Most of the loss, in my opinion was fat lost during smoking. There was a lot of liquid fat in the water pan, between 2 and 3 cups. The product is dry, has a poor mouth feel and although the taste is a good summer sausage flavor, it seems more like the consistency of a hot dog or bologna but drier.
Greg
gadahl Grind it coarser. then mix it longer. Stuff the casings to the point they might burst, give them a spin and tie them off or use a hog ring stapler.
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gadahl Grind it coarser. then mix it longer. Stuff the casings to the point they might burst, give them a spin and tie them off or use a hog ring stapler.
sausagemeister rinse with cold water. Sounds like it’s not mixed long enough and fatting out.
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Jonathan:
Thanks. The instructions for the Kirby bucket mixer recommend no more than 2 minutes of mix time when making a product where protein extraction is required. Also, the Kirby instructions recommend reversing the blade (there is a blunt side used for normal mixing and a sharpened side used for emulsification). I used the sharp side of the blade and about 1min. and 45 seconds of mix time. It is a fast mixer. So, maybe it’s no surprise that the texture came out like an emusified product (hot dogs), but dry due to fat loss.
Last night I ordered your 20 lb mixer and it’s on its way. I also have a package of your SS H seasoning and cure, carrot fiber, and encapsulated citric acid so as soon as the new mixer arrives I’ll do another test batch. I’ll let you know how it goes.
One final issue: John at Parksider, above, said that I kept the sausage in the smoker too long and that my extended cook time caused my fat-out problem. I agree that after about 3 hours of active smoking the sausage doesn’t need and won’t take on more smoke flavor. My smoker has a side-mounted smoke generator and I turned it off after three hours of smoking, leaving the thermostat-controlled heat element in the main body of the smoker on, set to maintain 175 degrees.
I think Parksider may be right, because at the end of my drying and smoking cycle (4 hours total) the casings looked full and there was very little fat loss in the water basin directly below the hanging sausages. However, I tried to follow the time and temp schedule from your Summer Sausage video exactly. It took almost 6 more hours of cooking time (after the smoke was turned off) for the internal temp of the meat to get up to 160. This was a total cook time of about 10 hours. Is this too long a cook?
How do I get the internal temp up to the safe temp. (156-160 degrees) without exceeding your maximum temp. guideline of 175-180 degrees?
What do you think of Parksider’s suggestion of simmering the sausages in water at about 180 degrees to finish the cook? If the fat isn’t properly bound to the protein it seems to me a water poaching method would still cause the fat to cook out.
Your thoughts?
Thanks,
Greggadahl
I have had issues with the 73MM casings and here are some of the things I have done to my smoker to help. I put a oven convection fan in to try and keep a constant temp thru out the smoker. I added a shelf over my burner to put a pan of water on during the final cooking stages of smoking when the temp is turned up to 150-180degree to add moisture for better heat transfer. I have found even with all this it still takes 10-12 hours to get to 156 degrees internal meat temp, but I have a good looking product and the fat does not separate. As for making sausage I use 2 1/2 lbs of beef fat and 10 lbs of lean meat (venison, elk, moose, or caribou. I try and keep the meat and fat just above freezing when grinding and grind the meat 3/8" the first grind. I then grind the fat 1/8" and then combine the two mixing well. I then regrind the mixture thru the 1/8" plate twice stopping in between to rechill the meat so it will grind properly. Meats Grinds Best when it is cold especially 1/8". You can put it in a thin layer in a pan in your freezer and it chills very quickly. I always use a binder 1/2 Lb per batch. I then hand mix in all spices, cure, water and binder. I just tried to make ring trail bologna for the first time with great results and found out that the smaller 43mm casings finish cooking in half the time of the 73mm casings I make my other sausage recipes in and am considering them all in 43mm casings, faster, quicker and great presentation. One problem with the 43 mm ring cases is my that my hog ring crimper does not close tight enough and I have to recrimp the ring with players to get it to hold tightDave
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Jonathan:
Sorry, the seasoning mix on this batch was my own recipe, not one of yours. I’ve received a shipment of your Summer Sausage H seasoning & cure for the next batch, will probably add some mustard seed, too.
In this batch I did use a pink salt cure #1 in appropriate amount and added 2.4 oz of carrot fiber to 15 lb of meat. I did not use Encapsulated Citric Acid.The meat was refrigerator chilled prior to mixing, to about 36 degrees. I added about 16 - 18 oz. of ice water.
Since I did not use Encapsulated Citric Acid, I put the stuffed casings in the refrigerator over night to let them cure. The next morning I let the stuffed casings come up to near room temp, probably about 60 degrees, before hanging them in the smoker. I followed Walton’s recommended time and temp schedule, applying smoke only in the 2nd through 4th hours.The more I think about this the more I am convinced my problem is in the mixing process. My first failed batch was hand mixed, but not mixed long enough to develop good protein extraction so the sausage fatted-out and was dry with loose, wrinkled casings. My second batch was mixed in a new powered bucket type mixer and perhaps I over-mixed. The product, after smoking and heating to 156 degrees, was the consistency of an emulsified product, like a hot dog. None of the meat/fat particles were retained. In normal Summer Sausage you can distinguish the texture of the ground meat. Mine was emulsified, very uniform but with the fatting-out also very dry. Not a good mouth feel at all. Maybe I need to try a hand powered mechanical meat mixer, mixing at a slower speed to retain the texture of the product. A mechanical mixer operated by hand at 35 - 40 RPM would make 280 - 320 revolutions in the recommended 8 minutes of mixing. The mixing blade in my bucket mixer, powered by a 1/2 inch drill motor, is turning at 800 to 1000 RPM. Maybe it’s just too fast for summer sausage. Should make great hot dogs though, if I can just retain the fat in the product.
What do you experts at Walton’s think?
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I think using gloves and hand mixing is a very effective way to mix, I divide a 25 lb batch into 2 pans , split the spices and water and mix each thoroughly and then combine in one pan and mix some more and have had excellent results.
Dave
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akdave If you get the chance can you post a few pictures of your set up? It sounds interesting, I really like the idea of the fan going over the surface of the water. Check out this video https://meatgistics.waltonsinc.com/topic/1099/cured-sausage-205-advanced-thermal-processing for an idea to raise your relative humidity, even more, I think the sponges, in combination of the fan, could make a huge difference.
I might do some testing here with a fan now, what make and model fan did you use?
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