YooperDog Oh yes the bite is terrific, but what happened to mine was they started growing mold 600 and it imparted a flavor that overpowered the sausage flavor. I’m sure that if my drying chamber was not inoculated the result would have been different. I have read that in Europe they let them hang in the kitchen maybe I’ll dry them in my chamber and then move them to the kitchen to dry to the consistancy you describe.

johnsbrewhouse

Yes we do! Back when I first came to Montana, there were no rules on running 4wheelers & motorcycles in the NF but all that changed. Have to admit though… they may have done us all a favor! You put a set of tracks on your 4wheeler and you’ll see just how much fun a guy can have in the snow… awesome! My project for the cabin this year will be to get my shower house done.

So, you have ‘critters’ too I see. Do you run any trail cameras? I have ten standard cameras and one cell camera. It’s amazing to ‘see’ just what critters are out there. It’s addicting!

Here are a couple of ‘catches’ I got this past year…

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9fe0f225-ccac-433a-845d-7b7a4daf7507-EF0EB692-94F0-41A6-8ED4-C0C5EBD6888A_1_105_c.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/EF0EB692-94F0-41A6-8ED4-C0C5EBD6888A_1_105_c.jpeg

32b035e0-04fb-436b-a114-5084eaee60d5-47BE76AE-1F3C-49D0-A8AF-3C37DC084610_1_105_c.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/4/47BE76AE-1F3C-49D0-A8AF-3C37DC084610_1_105_c.jpeg

9caeec25-5b70-4375-962b-afe855648f03-EEE5C370-5477-4F00-AF51-7986353AC032_1_105_c.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/EEE5C370-5477-4F00-AF51-7986353AC032_1_105_c.jpeg

823980c9-fc38-4311-8795-1b742fc08e20-EF233F51-FF55-49F5-96A0-C9BFBC2727FF_1_105_c.jpeg /Users/Ron/Pictures/Ron’s Photos Library.photoslibrary/resources/derivatives/E/EF233F51-FF55-49F5-96A0-C9BFBC2727FF_1_105_c.jpeg

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I will say after tasting some jerky made by vacuum tumbling I will be getting a tumbler very soon. I was very impressed with the very complete flavor and texture of the meat.

Dr_Pain that would be the Czech style that I became familiar with in Texas.

Sorry been under the weather for a few days, but I got the mixer and when separated from the stand it is not that huge. It is very washable in a sink with a little imagination and in a deep it is no problem.

Randie N I have those and they do work, the real advantage is they are stainless steel so when done I just put them in the dish washer and call it a day.

pepperettes They look great, but yes if you are going to cook them then ferment, cook, and dry. Not cooking you will omit the cook part and ferment and dry. With a short <30 drying time you really need to use cure #1 to avoid the non-utilized nitrate. When I am going to dry mine I do not ice bath them as the point is to dry them, but all other cooked sausage I do ice bath. Do you want a tang flavor because you can play with different cultures too and that will change taste. Usually the slower the ferment the less tang, but sugar and dextrose additions can add or delete the tang effect. I just did Kabanosy and it turned out very well and waiting on Genoa Salami.

As a general rule of thumb:
Non cooked meats cure #2
cooked meats cure #1
additional rules include if cured/dried for more than 30 days cure #2, less than 30 days cure #1.

kzwisconsin as twilliams mentioned sure gel for cured sausage over carrots fiber. Carrot fiber has a much larger capacity to hold moisture, not typically what you are looking in a cured sausage.

Hello, all. I previously made English Banger Sausages with pork. I ground the meat once on coarse and once with a fine plate. Came out just the way I remember it.

I tried the same recipe with Chicken and found that once through the coarse plate was finer than with pork but not quite fine enough for me.

My question is: For chicken, how would you recommend proceeding?

Many thanks in advance!

calldoctoday yeah the bacon cure won’t make it taste like bacon. I’d definitely add some chopped and ground bacon if you want to add a bacon flavor to it. Could do that as a fresh or smoked brat still just fine.

calldoctoday I have been making it for a year or so, the trick is to let it sour to your liking. I like it at 4+ days and 7 is even better. I do not follow directions on the packet of bacteria additive. I add the packet to the milk and let it sit out on the counter for 18-24 hours until it thickens and then put it in the refrigerator for the next 7 days and then enjoy.

Andytex welcome to the community. It sounds like you have a lot to share and there is also a lot of experience here to. Feel free ask your questions and provide feedback.

zbigjeff congrats on your achievement

For sausage I never go higher than 155F in sous vide

kyle That is a great looking hearty dish there and thank you for the recipe.

processhead
No, nothing appeared to be running abnormally slow. With the first of two grinds it was chewing threw it where I could barely keep up.

It’s actually done this the last two times I’ve unpacked and used it, and both times I didn’t grind that much meat….roughly 25# each time.

cdavis That is just amazing from start to finish!
There is another guy I ran across out your way that has a whole building full of those just about. Mainly elk & Caribou though, if I recall correctly. I think he said he got all of them with a bow!

Lance I’m with processhead I’d like to see some pictures of that smoker.

ND Mike I’m sure they will be.

So we have always made just normal summer sausage with our deer. It’s been 80% deer and 20% pork and used the h summer sausage seasoning. This year we were wanting to try and do some of the cured dry summer sausage that you hang in the basement for several weeks. I was curious if anyone had any instructions on how to do that and what all is needed to make this style sausage.