Seasoning Dispersal



  • Made some summer sausage this past week. At 1st taste I wasn’t impressed. The following day it seemed better and again a little better the next day.
    I know it would take a little time for the seasoning to disperse throughout the product.
    How long after smoking, put in casings, and refrigerated does it take to reach maximum flavor.
    If you freeze this soon after finishing would it stop the seasoning dispersion within the product?

    Hope I’ve explained myself well enough to make my point. I’m sure there are better words to use that would help describe my question but this old hillbilly can’t find them right now. Thanks to all that respond.


  • Team Blue Admin Walton's Employee

    denny66 A lot of the flavors develop more over the next few days but I don’t believe it is the seasoning dispersing through the meat as much as it is just developing more. I’ve made snack sticks that I thought were pretty bland only to try them the next day and discover that I really liked them. My suggestion is after the ice bath let them sit out at room temp for at least an hour, then the cooler for 12 hours for vacuum packing. That is the point I generally feel like they taste the best!


  • Team Blue PK100 Power User

    denny66 This shouldn’t be an issue. I’d think about how you mixed the spice in. Are you hand mixing, using a kitchen aid or a power mixer. Did you put cure in it and let it sit overnight before smoking? So many questions… I personally like to whisk the spice into some water before and drizzle it into our power mixer. But I don’t think it tastes different the longer it sits.


  • Team Blue Admin Walton's Employee

    Parksider Next time you order buy Pizza Snackstick make some and try them right after you make them and then a few days later. It develops, trust me!



  • Parksider sorry if I misled you. I wasn’t considering this a problem. I was very happy With the taste improvement the 2 day. I was disappointed at my first tasting on the first day.


  • Team Orange Power User Masterbuilt

    denny66
    This will sound a little bizarre. Made the Rueben brats this past spring as a fresh sausage. Was not overly impressed on the initial try. After freezing for awhile they seemed much better (the bizarre part). No idea why.



  • denny66 Half of the time I won’t even try any meat I’ve processed without vacuum sealing it and freezing it for at least a week. I’ve also had some summer sausage that I smoked very heavy per a request and It also took a couple weeks to mellow out enough for me to eat it.


  • Team Orange Admin Walton's Employee

    denny66
    I don’t know if there is science behind it, but I should ask our “Application Specialist” as he probably knows, but I think there is a different flavor to seasoning after they have sat in whatever food product you make for a period of time.

    For a different type of example, I like making dips out of sour cream by adding some seasoning from one of the Excalibur seasoning shakers to it, and it never tastes the same immediately as it does the next day. It is similar, but yet different. It is like the seasoning has to fully permeate the food first.

    I’ll ask one of our other guys here who knows more there and see if he can confirm or deny anything.


  • Team Blue

    Austin Salsa is ALWAYS better the next day!


  • Team Blue PK100 Power User

    This is interesting…I don’t think I’ve ever noticed it. I usually have to beat the fellas off with a stick when stuff comes out of the smoker. On the same note I do hang my dried venison for a week before we slice it…Someone else needs to be in charge of the science part, NOT ME!!!


  • Team Orange Power User Masterbuilt

    There is always a few things that are better after resting. Seems like anything with tomato sauce base. Chili, spaghetti, lasagna. Now sausage?



  • PapaSop don’t forget cheese! I don’t really care for the stuff but time drastically changes smoked cheese C99D881C-9E31-42A8-9E8B-785E24A44F8E.jpeg


  • Power User

    hotkarl I let mine sit and mellow for at least 5-7 days, doing more tomorrow while making snack sticks



  • I don’t know why but when we make breakfast sausage we make some with Caroline Reaper and and cook it right after the mix and everyone can eat. Freeze it for a month and it will make most men cry.



  • That’s a great observation about the sausages tasting better the next day. The same thing happens when I make stew, soup, or chili. It always tastes better the next day. I agree with you that spices give a great flavor and aroma immediately when cooked but have more to offer as they have a chance to sit longer.

    In reply to the one question about how long the sausage sits in the fridge…I follow the same procedures as most - from smoker or oven to the ice bath, air dry, then to the fridge for a few hours.
    My procedure from here will probably differ from others. After the sausage has sat in the fridge, I vacuum pack the sausage and put it back in the fridge for a few more days to a week before freezing.


Log in to reply
 


Categories

  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics


Who's Online [Full List]

19 users active right now (1 members and 18 guests).
turko77, C.J.BBQ

Board Statistics

Our members have made a total of 17.4k posts in 2.1k topics.
We currently have 9.3k members registered.
Please welcome our newest member, 392mike.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

20
Online

9.3k
Users

2.1k
Topics

17.4k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.