Back to Sausage Making
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- jmcrig
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Back to Sausage Making
Had some ground pork, ground beef, and ground venison taking up room in my freezer. So I made up 25# of summer sausage with fresh roasted hot Hatch green chiles. The outcome was great.
Mark Crigler
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Re: Back to Sausage Making
Very nice!!!
How do you cure your unsmoked meat?
I've wanted to try making Salami, Summer Sausage, Pepperoni, etc. but have stayed away because how easy it is to get botulism if you don't know what you are doing.
How do you cure your unsmoked meat?
I've wanted to try making Salami, Summer Sausage, Pepperoni, etc. but have stayed away because how easy it is to get botulism if you don't know what you are doing.
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- jmcrig
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Re: Back to Sausage Making
This was cured and smoked. Not sure I completely understand your question.
Mark Crigler
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Re: Back to Sausage Making
Those are absolutely phenomenal; great job
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Re: Back to Sausage Making
Awesome, I"ve been waiting for your next Smoking Post
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- 02ebz06
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Re: Back to Sausage Making
jmcrig wrote:This was cured and smoked. Not sure I completely understand your question.
Normally Summer Sausage, Salami, etc. do not get any heat applied to them. That is where the risk of botulism comes in if you do it wrong.
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- jmcrig
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Re: Back to Sausage Making
I don't want up to 6 months to dry cure, so this summer sausage was slow smoked.
Mark Crigler
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Re: Back to Sausage Making
That looks great.
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Re: Back to Sausage Making
Outstanding - nice to see you in da hood
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Re: Back to Sausage Making
02ebz06 wrote:jmcrig wrote:This was cured and smoked. Not sure I completely understand your question.
Normally Summer Sausage, Salami, etc. do not get any heat applied to them. That is where the risk of botulism comes in if you do it wrong.
There are likely others wondering about this.
Wait, didn't you take a sausage class? Maybe you paid that instructor too much...
Ok dry sausages are fermented and treated with nitrates that break down slowly with bacterial action so they cure at a much slower rate.
The meat is inoculated with a lactobacillus bacteria that forms lactic acid while growing which drops the Ph of the mixture making a less attractive environment for harmful bacteria and adding that good tart taste common to dry sausages.
The process like Mark says takes a long time plus it requires a special ( Mediterranean basement ) environment with consistent fairly cool temperature and humidity ( mid 50s °F and 65-70% ) The humidity may seem high when the objective is to dry the sausage but lower humidity will result in uneven drying with the outside of the sausage drying and sealing moisture in the center allowing spoilage.
There you go ....... quiz may follow.
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- 02ebz06
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Re: Back to Sausage Making
I was waiting for you to pop in here. Hahahahahahaha
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Re: Back to Sausage Making
The sausages look perfect! Much cooler than in company stores. And the taste will definitely be cooler. In homemade sausage, everything is natural and you yourself know what quality meat you used. I say banal things, but some prefer store-bought ones, like more taste (with flavor enhancers and other chemicals). I am for natural tastes.
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