Summer sausage to wer



  • Hi. I made some venison deer sausage and cold smoked then heat it up in a rotisserie then cold bath to stop cooking process. I seasoned it with our house seasoning put in some binder according to mixing directions and noticed after all was said and done it came out real wet and crumbly. What should I adjust?



  • @marctrejo for the crumbly part, sounds like your binder might not have gotten get mixed well with the meat. Did you use a meat mixer or mix it by hand? What size of batch? As for the real wet, how much water did you add?


  • Walton's Employee

    @marctrejo The first thing we would recommend would be that you use an Excalibur Seasoning and Binder. We find that when there are issues it is very often the house blend has some imbalance in the seasoning, not enough salt is a common one. If you scroll down on any seasonings product page you can see a list of ingredients by clicking the additional info button and you could try to find something similar to your house blend. Or, if you make a lot you can contact Walton’s customer service department at 800-835-2832 and they could see about making a custom blend for you?



  • @sstory I mixed by hand and water just eyeballed it till it was sticky with binder. Maybe should have used my glasses



  • @marctrejo IMO it was the mixing by hand that may have caused the issue. I just recently made my first 25lb batch of summer sausage. I was worried about being able to get the mix done correctly by hand, so I also ordered a 44# meat mixer – and I’m really glad that I did. I think that allowed the better distribution of cure and binder for the protein extraction.



  • @sstory the batch I believe it was a 25 pound batch
    I really appreciate that I will look into it


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  • E

    Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
    As for Waltons dropping the ball, I vote they are doing a great job.
    I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
    Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
    Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
    I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
    Having said that, it would be nice to have your chart in an Excel spreadsheet.

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  • K

    @jonathon

    Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??

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  • K

    @lamurscrappy

    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

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  • @Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.

    One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.

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  • @Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.

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