@Jonathon when you’re making round bacon, are you putting it in a casing before you cook or smoke it?
Posts made by Miller
Cured Sausage help/question
My cured sausage is coming out of the smoker quite greasy and I’m wondering if it’s normal or do I need to change my process. The last batch went something like this. 10.9lbs of venison (with 30% pork fat added), plus 30% untrimmed pork butt, plus cure and spice mix. I did not use a binder. The product turns out good and is juicy, but when I take it off the smoker it’s greasy. I’m using a Yoder ys640 with a starting temp of 150 which it has a hard time keeping, the low temp is from 170-190. I rotate as best I can not to get thing to hot to fast. I leave the temp at 150 for 2 hours then bump to 160 and with the fluctuation of temps I end up with a completed cook with IT’s at 150-160 in about 4-4.5 hours pulling them as they get to temp. So, my questions are 1. Is the greasy product I’m getting normal? 2. If not what should I do to fix the problem? I have thought about getting a PK100 but am wondering if I would end up in the same space. Am I getting to hot to fast? I would like to expand the products I’m making but I’m concerned that not being able to control my temps I would be unhappy.
Thanks for your advice,
RE: Elk German Sausage Help
@Jonathon I agree pork fat would be better, however the small place I have my elk processed doesn’t have pork to add. I generally have pork fat to add if I need additional. The casings I used were the tubed natural hog 35-38mm. Smoke schedule was 150 for 3 hours, 160 for 2 hours them 170 to an IT of 150. Using a Yoder pellet grill, it was also the first time using the Yoder for smoking, so me figuring it out may be part of it too. I gave some to a friend and he said it was really good, so it could just be me/the link I cut into for a snack.
Elk German Sausage Help
Made a batch of german sausage yesterday and smoked it today. It’s more crumbly in the mouth than my last batch that was deer. When I have my elk processed I have them add 20% beef fat, I added another 10% of beef fat as I was out of pork fat. Here is the break down of the mix:
14.86lbs elk, 1.6lbs beef fat, 5.45lbs pork butt, 0.88oz sure cure, and 8.1oz of spice blend.
So, my question is, did I not mix the meat enough to get a good protein extraction or does it have something to do with the amount of beef fat in the mix?
Thanks for the help