Summer Sausage question



  • I made a double batch of Summer Sausage today. 20 lbs of venison and 5 lbs of pork. I used Walton’s Summer H unit and a 1 oz packet of cure. Added crushed red pepper and smoke. We then stuffed it into the 2.4 X 12 inch collagen casings. It sat chilled for about 3 hours and then without thinking I started my Green Mountain Grill and put 15 chubs on there for 2 hours. I then realized I normally let them stand in the fridge overnight. I put the remaining back in the fridge and will Sous Vide the 15 chubs that I smoked for 2 hours for 1 1/2 hours at 152 to get them to 152 IT temp. I only used the pink cure and not the ECA. I am presuming that they should be safe to eat? I read on a forum some where that it you mixed the meat well and used proper amount of the pink cure it starts working right away. I probably had about a 3 hour time from mixing the meat till I put them on the smoker. Thanks for any advice that you might have. Lynn



  • the standard sure cure is not a accelerator so you will be fine, i think you want it to be in the fridge overnight. now if you use a cure accelerator you want to stuff and smoke right away.


  • Walton's Employee

    @lynn-nightingale You should be fine, the cure should keep the meat safe through the smoking process, you might not get as nice of color on it as you are used to and worst case scenario you might have some gray spots in your meat but that’s unlikely.



  • It turned out great. No noticeable difference between the ones that I held for 2 days in fridge versus smoking right away. Thanks for the replies. I think it is probably best to wait for at least 24 hours to let the seasonings even out in the meat. Lynn


Log in to reply
 


Recent Posts

  • D

    I got ready to place an order an noticed many of the seasonings you carry are only available in quantities to mix 100# batches. Why are the batches so large? I make most of my summer sausage from a venison and pork mix after we’ve taken the cuts for steaks, made our ground and canned a few quarts. That being said doesn’t leave a lot for sausages, thus a 100# mix could last me years.
    Am I missing something?

    read more
  • R

    Thanks. Will start small before going big

    read more
  • C

    @RayStripling I would recommend using the powder and not the salt as it might make the end results to salty as for how much that is a matter of taste but remember you can add more at the end when you serve it but you cannot take it away.

    read more

Recent Topics


Who's Online [Full List]

33 users active right now (1 members and 32 guests).
rhochstetler, peterdsusa, BrianB

Board Statistics

Our members have made a total of 9.5k posts in 1.6k topics.
We currently have 6.9k members registered.
Please welcome our newest member, peterdsusa.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

35
Online

6.9k
Users

1.6k
Topics

9.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.