WIJIM last edited by
I have a chamber vac sealer and have been having trouble is labeling the packages. I run labels through my printer and stick them to the pouches but they all loosen up or fall off. I’ve been using weather proof laser labels. Any suggestions for a better label?
@WIJIM When are you putting the labels on? I usually vac pack them then label them before I put them in the fridge or freezer. If you are labelling the bags first that might be part of the problem but my labels are specifically from a label maker. What kind of laser printer are you using?
steuben last edited by
I cover my labels with clear packaging tape. They never come off and the paper label is water proof.
WIJIM last edited by
@jonathon I put them on before I seal so maybe that is the problem…I’ll give it a try after sealing. I use Avrey weatherproof labels and run them through my HP color laser printer.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?