I just finished my first batch of summer sausage and could use a little help tweaking my process. It turned out pretty good but it’s a little on the waxy side. I used an 80/20 venison and pork fat blend with the H seasoning and some high temp cheese. What’s my fix here? 85/15 next time? Also how much fat loss is normal? They were all dripping with it about the time it hit 160 and left a fatty residue on the outside of the casing. I mixed for about 10 minutes and seemed to have good protein extraction but I’m just guessing that it was good extraction. What do you guys think?

dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Big Game yeah I think that the route im going to go on my next batch. 160 is probably a bit hot for fat, regardless of protein extraction.

dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Jonathon Gotcha, I was just guessing that my 16 would fit when I bought the casing.

Who has tips on getting these [censored] casings on their stuffing tubes? I’ve got a 16mm tube and a 19mm casing and they don’t fit unless you kind of unstrip them and feed it back on the tube. Pain in the butt lol. They stick so bad to the tube. Would a little vegetable oil help or is that a bad idea?

jsboettcher It is just a binder and can be added to any recipe. Walton’s has it on their site, 6oz to 25lbs I believe.

Big Game yeah I think that the route im going to go on my next batch. 160 is probably a bit hot for fat, regardless of protein extraction.

jsboettcher I’m curious, have you tried using a sous vide? I am contemplating doing a 3hr smoke and finishing them in a sous vide water bath. That would allow me to run precisely at a set temp of say 150 and long enough to make it safe without over cooking. I’m just not sure how big of a water bath I can run on just one sous vide.

I did not use a binder on this batch. I think I’ll start there and see how the next run goes. Thanks.

I just finished my first batch of summer sausage and could use a little help tweaking my process. It turned out pretty good but it’s a little on the waxy side. I used an 80/20 venison and pork fat blend with the H seasoning and some high temp cheese. What’s my fix here? 85/15 next time? Also how much fat loss is normal? They were all dripping with it about the time it hit 160 and left a fatty residue on the outside of the casing. I mixed for about 10 minutes and seemed to have good protein extraction but I’m just guessing that it was good extraction. What do you guys think?

Jonathon, Great thanks, I have two smaller birds and I figured the pump mixture at the amount you used would be enough to pump both birds but I wouldn’t have any left to dilute so I didn’t want to add more phosphate to the cover brine if it didn’t need it. Thanks again.

I am planning on using the cure recipe that you did on the YouTube video about curing and smoking whole turkeys. My question is do you use the cold phosphate in the brine or is the pump mixture an adequate amount of phosphate if I don’t have leftover from the pump? Thanks!