So, we got some information from our application specialist who knows Excaliburs processes well. His response was “Large batches are well mixed for distribution and then immediately packaged so no settling occurs.” Now, we are going to have an Excaibur guy on the podcast soonish so we will make sure to bring this up!
Old Tyme summer sausage with Habanero BBQ seasoning
I am going to be making summer sausage with 50% deer and 50% fresh pork butt. Last year I did one batch and smoked on the pellet grill to temp. of 160. Did another batch and just hung to dry for 3-4 weeks in a 40-45 temp. controlled environment. Kept an eye on the 2nd batch till it was dried.
Both batches were 50-50 deer-pork butt using H summer sausage seasoning, sure cure, and sure gel. This year wanted to try Habanero BBQ seasoning.
My wife and I prefer the Old Tyme (hang to dry) summer sausage the best.
My question has anybody used the Habanero BBQ in the Old Tyme sausage? I was wondering about all the sugar in the seasoning.
I might have to just smoke it to 160 degrees but rather go hang to dry.
Thanks for your help.