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After my last batch, I was eager to do another. Then I came across this post by Kingudaroad http://www.smoked-meat.com/forum/sho...r+sausage+oven
A few PM's and with him and this is what I have.
First step, grind the meat. I used 7# lean venison, 2# ground pork and 1# leaf lard.
Spices to be used.
Ingredients not shown are salt, cure#1, Dextrose and the Starter culture.
Meat with all spices mixed in, will sit in fridge overnight.
Next morning, removed meat from fridge, made a slurry with the starter culture and a bit of dextrose and let that site for 20 minutes. Meanwhile, I got my casings, stuffer and things set up.
Added culture to the meat, mixed well and stuffed.
Smoked initially at 141 for 4 hours with heavy smoke then bumped the temps to 167 till an internal of 142.
I had some fat drippin out the ends and couldn't understand that as the temps were not that high but did leave me with a few cavities towards the bottom of the casings. I think what happened here is I had my therm sit ontop of the wooden dowels that held the sausages when it should have been at the same level so my temps may have been actually higher
I also think the oven stage may have contributed a bit. In Kings thread, he clearly states to check and re-wet the towels, which I did, but I think I made the mistake of laying it flat instead of bunching it up thus adding mass. Also, my fermentation temps were 105, so that probably contributed to faster evaporation. Prior to going to bed, I put another wet towel in the oven but sometime over the night, it dried out. Next time I will correct that.
In any event, the they came out far superior to anything I could have hoped for. The taste is that of a good summer sausage, with the sour/tang of a very mild pepperoni/watered down slim jim. Not overly tangy at all.
Will be using the same recipe for snack sticks but will not add the mustard seeds and will double the cayenne and add some high temp cheddar
Out of the smoker and dried on the porch for 20 hours.
On this cut away shot, you can see the coarser ground pieces of leaf lard. It made for a nice creamy taste when you chewed it, but maybe a little too much. Next time, I think I will reduce it from 1# to 1/2# and the venison up from 7# to 7 1/2#.
The taste of this is far better than any SS I have made, or that of anything I have had my venison processors make in the past. Not hard to do at all, just have to get some of the starter. I told King, I can't see myself ever making Summer Sausage without a starter culture again
Thanks for lookin and a BIG thanks to the KING!
A few PM's and with him and this is what I have.
First step, grind the meat. I used 7# lean venison, 2# ground pork and 1# leaf lard.
Spices to be used.
Ingredients not shown are salt, cure#1, Dextrose and the Starter culture.
Meat with all spices mixed in, will sit in fridge overnight.
Next morning, removed meat from fridge, made a slurry with the starter culture and a bit of dextrose and let that site for 20 minutes. Meanwhile, I got my casings, stuffer and things set up.
Added culture to the meat, mixed well and stuffed.
Smoked initially at 141 for 4 hours with heavy smoke then bumped the temps to 167 till an internal of 142.
I had some fat drippin out the ends and couldn't understand that as the temps were not that high but did leave me with a few cavities towards the bottom of the casings. I think what happened here is I had my therm sit ontop of the wooden dowels that held the sausages when it should have been at the same level so my temps may have been actually higher
I also think the oven stage may have contributed a bit. In Kings thread, he clearly states to check and re-wet the towels, which I did, but I think I made the mistake of laying it flat instead of bunching it up thus adding mass. Also, my fermentation temps were 105, so that probably contributed to faster evaporation. Prior to going to bed, I put another wet towel in the oven but sometime over the night, it dried out. Next time I will correct that.
In any event, the they came out far superior to anything I could have hoped for. The taste is that of a good summer sausage, with the sour/tang of a very mild pepperoni/watered down slim jim. Not overly tangy at all.
Will be using the same recipe for snack sticks but will not add the mustard seeds and will double the cayenne and add some high temp cheddar
Out of the smoker and dried on the porch for 20 hours.
On this cut away shot, you can see the coarser ground pieces of leaf lard. It made for a nice creamy taste when you chewed it, but maybe a little too much. Next time, I think I will reduce it from 1# to 1/2# and the venison up from 7# to 7 1/2#.
The taste of this is far better than any SS I have made, or that of anything I have had my venison processors make in the past. Not hard to do at all, just have to get some of the starter. I told King, I can't see myself ever making Summer Sausage without a starter culture again
Thanks for lookin and a BIG thanks to the KING!
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