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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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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