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


Log in to reply
 


Recent Posts

  • @Lance Landjager is a big goal of mine!

    read more
  • L

    F9B424AD-E887-4822-96B8-16F4BD4E783E.jpeg
    I tried something new to me instead of smoking this Landjager I used a mesquite smoke powder. It turned out pretty good, not as good as real smoke but really not bad.

    read more
  • L

    @Jonathon
    The old timers in my family used to make blood sausage I remember trying it once…
    I may need to try and make it to see if my taste buds have changed😂

    read more

Recent Topics


Who's Online [Full List]

12 users active right now (0 members and 12 guests).
DeerSlayer

Board Statistics

Our members have made a total of 5.4k posts in 1.2k topics.
We currently have 4.9k members registered.
Please welcome our newest member, Mikeg32253.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

13
Online

4.9k
Users

1.2k
Topics

5.4k
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.