Summer Sausage greasing out



  • Cooked a batch of summmer in PK 100 casings are 1 7/8 by 12 cooked at 120 for one hour then 140 two hours then 180 tell internal of 152 but when I went to pull them the fat had liquefied any ideas


  • Walton's Employee

    @BradJ What you seem to have experienced is called “Fatting Out”. This happens when the fat is not properly bound with the protein so as you cook it the fat renders out of the meat and is pushed towards the outside. It then either gets trapped between the casing and the meat or it drips down. What did you use to mix this, how long did you mix and did you use a binder?

    He just referenced it in another post but you might want to check out @gadahl’s post titled Summer Sausage Nightmare, it has a lot of great information on the same problem that you experienced.


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  • E

    Jonathon,
    There is not much to the process. After I combine the meat and spices (I have been using about 2% salt with cure # 2 @ 1 teaspoon per 5lbs of meat) then stuff it into natural hog casings, I put it in the basement to hang for abut 6 weeks. The humidity is low, so it dries out about half it s weight by then, maybe a little bit less.
    Then we eat it. I have only had one hollow batch so far and i think that may be the stuffing issue or maybe the very low humidity combined with temps of around 42 degrees. The good batches came out when the humidity was a little higher and the temperature stayed around 58 degrees.

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  • @jonathon 😂 thanks man

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  • S

    @lamurscrappy I did not, I put it in the fridge as soon as I water bathed it. The casings were pre stuck

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  • T

    Thanks: I see for hams they call soaking for3-5 days brining and the bacon recipe calls it pickling. Both mean the same? Thanks for the help

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  • @scottwaltner Your meat block and smoking schedule sound fine so it doesn’t appear to be that. You say you water bathed them, was it ice water? Also what @RickHeb said is true, they need to sit out at room temp for an hour after the ice bath and then sit in the cooler overnight befire vacuum packing them.

    Last thing, were your fibrous casings pre-stuck? If they werent this very well could happen?

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  • S

    @jonathon I used 15 pounds elk and 5 pounds pork butt. No binder.

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