I cleaned out my freezer...


  • Regular Contributors

    and have 10# of chicken trimmings, 60# of pork trimmings, and 6# of ground venison. We do competition BBQ and I save my chicken and pork trimmings just for sausage making.
    The plan is for 25# Summer Sausage, 15# each of medium and maple breakfast sausage, 10# of Blue Ribbon Brats from pork and 10# of Habanero Mango brats from the chicken. The SS will be divided, half with Hi-temp Cheddar and half with Hot Pepper cheese.
    Gonna be a busy weekend!


  • Walton's Employee

    @Gomez sounds great, the chicken hab mango is a favorite around here. At some point you need to try the BBQ Habanero Summer Sausage mix, it’s awesome and just like the had mango it does a good job of balancing the heat with some sweetness. Put in some cheddar or hot pepper cheese and you are good to go!


  • Regular Contributors

    I should have another 50# or so of pork trimmings by the first of November and hopefully some deer meat so I’ll have more flavors to try.


  • Regular Contributors

    0_1470501447621_IMG_1330[1].JPG
    Habanero Mango chicken brats, natural hog casings. The test patty was initial sweetness from the mango followed by the heat of the habanero. And whoever said they aren’t very hot is tougher than I am


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  • M

    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

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  • @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?

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