wildgameinmabelly First, awesome name! Second, this is hard one because the curing and drying give you some shelf stability and if you use encapsulated citric acid, or drop the pH somehow) you get more shelf stability. The issue is that to be sure you need to have a pH meter and a water activity meter, without those you are guessing and eventually something will happen and you’ll hate life for a few days! So, just like Joe Hell said, freeze anything you aren’t going to eat in a week.
Gelatin on summer sausage
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I just made a batch of summer sausage and it had a gelatin in-between the casing and the sausage. Did they get to hot I finished at 154 but didn’t do a ice bath first time I have had this
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Carl Scheuer fat seperation, perhaps not enough protien extraction. What was your meat/fat percentage?
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twilliams 80/20 venison pork shoulder. Same as I always do the only thing different was I didn’t do am ice bath after
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Carl Scheuer It deffinitly sounds like you had some “fat out” which is what twilliams was talking about where the fat just doesnt bind well enough to the meat and renders out. So, it was 80% deer and 20% pork shoulder? That would leave you pretty low on fat in your sausage anyway. If you can’t get your hands on straight pork fat then i would recommend going closer to 50/50.
Another possibility is what binder did you use? Did it have potato starch in it? I’ve noticed that super bind has a tendency to leave a gelatin like substance in the voids in summer sausage and I can imagine it doing this under certain circumstances.
Ice bath is a good idea in general just to stop the cooking process as quickly as possible.
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Jonathon I used a hi - mountain summer sausage . I’ve had good luck with it. I just bought the onion Caraway here so I’ll see how that works.
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I think your right I just watched the video on it .I don’t think I mixed it long enough.
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