Summer sausage


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  • J

    It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.

    https://www.waltonsinc.com/21mm-fresh-collagen-casings

    https://www.waltonsinc.com/natural-sheep-casings

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  • D

    @papag Thank you!! That is what I had intended to do but wanted verification.

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  • C

    On the measurements, I measured & calculated the five pound container of cure mix three times & got three different answers as would be suspected for something that should be weighed. However, since I do not have a food scale anymore I settled for about 2.25 cups to equal 1 pound of cure mix. Thank you for the suggestion on the liners & I will look into that too. I tried to find a food safe five gallon bucket, but was unable. I used my typical Aluminum Turkey Pot that I usually use with up to 2.5 gallon freezer bags for smaller turkeys, butts, briskets, etc. However, since this ham was so big, I had to go & get a 10 gallon freezer bag to use for the ham & put that into the Turkey Pot to keep it together. That ham has been taking a bath now for a day. Thank you all for all your help.

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  • H

    Please help me if you can. Let’s say I wanted to mix two flavors like habanero and ranch yup that’s the request from the wife and friends and I’m down to try. Would I mix for the whole 25 lb batch or cut each in half? Main question is are there salts in these blends or just flavor?

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  • E

    I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
    Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
    Any ideas why the casings were not really edible?
    Thanks in advance
    Ed

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  • M

    I smoked many a summers on my traeger. Turning them a few times during the process will ensure that you won’t get “cooked product” on the side that is facing the grill.

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