Search found 89 matches

by checkerfred
Sat Mar 29, 2014 17:24
Forum: Dry Cured Meats and Sausages
Topic: Drying and storage times
Replies: 19
Views: 13482

Anyone?
by checkerfred
Fri Mar 28, 2014 04:45
Forum: Dry Cured Meats and Sausages
Topic: Drying and storage times
Replies: 19
Views: 13482

Drying and storage times

How long will a cooked smoked sausage last in the fridge? What about cooked fermented sausages? How long is too long to dry/shrink down for semi dry type sausages? I've stored some in paper bags and some I vacuum packed. I made some venison pepperoni and stored it in paper bags. Prob 1 inch in diame...
by checkerfred
Sat Mar 08, 2014 07:28
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

As a newbie at sausage making, I quickly ran into a problem which at first seemed like it might be fat-smearing but actually was something entirely different. I'll admit to being an obsessive-compulsive perfectionist when it comes to cooking and can't count the number of times when I've thrown out ...
by checkerfred
Thu Mar 06, 2014 06:32
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

Checkerfred, the ideal temperature to maintain (for us home hobbyists) during the mixing step is 38°F. After an hour or so, it should be reduced to 33° F if being stored for any length of time before stuffing. Some sources seem to overcomplicate things by using a lot of thrilling big words. Kept si...
by checkerfred
Wed Mar 05, 2014 02:53
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

I must admit being a bit biased in this last question because after many large scale test productions I have grown accustomed to pour the culture (blended with the spices) directly onto the deep frozen meat while it is being turned into smithereens in a high speed bowl cutter. In other words; the s...
by checkerfred
Tue Mar 04, 2014 20:02
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

For all application that use cure I blend it with the total salt and then apply half and turn the meat over and apply the remainder. Thanks! I'll try that..when you blend it with the salt, do you just hand blend it or run it through a spice mill? I think for my next batch of cooked pepperoni this w...
by checkerfred
Tue Mar 04, 2014 17:46
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

Thanks for all the replies everyone! "Greasing" (fat melting) in air dried and cooked sausage, can be caused by any of four common mistakes in procedure. First, an unstable meat mix which is low in binding quality is common, as is an excessive heating rate during the cooking process. Another very co...
by checkerfred
Tue Mar 04, 2014 06:05
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

I agree with Chris I would cut back on the water and let it dry for a few days. I have found that with the fast fermented products that are heated or cooked to finish you will notice a lot of liquid (not necessarily just fat but a water/fat mix) under and leaking from the casing. I just prick them ...
by checkerfred
Tue Mar 04, 2014 06:00
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

Hi Fred, In looking at the first two pics I don't think that it is a problem with fat, but rather with mixing. I think that the holes were created by pockets of water that had evaporated. I'm not sure about the other two, but I also think that it is a mixing and/or stuffing problem. I see an unven ...
by checkerfred
Mon Mar 03, 2014 21:23
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

On these first two you can see some holes where a very little fat leaked out...these two weren't the problem Checker's Early Summer Sausage http://i1305.photobucket.com/albums/s552/checkerfred/KR7A8026_zpscbf5e77d.jpg Checker's Flat Iron Lanjager http://i1305.photobucket.com/albums/s552/checkerfred/...
by checkerfred
Mon Mar 03, 2014 20:34
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

I keep going back to why the fat melted out at low temps. Should I not mix spices and more importantly, cure with water before adding to the meat? I HAVE to mix the culture with water. Cfred- How was the texture of the sausage when you were done, was it dry and grainy? You don't have to mix the cul...
by checkerfred
Mon Mar 03, 2014 12:56
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

Igor, thanks for the reply... Next batch I make I will document everything like the temp out of the stuffer and report back. Salt I'd added with the spices right away then I add my culture then stuff. The meat binder is a blend of phosphates. It came from butcher packer. Chuck wagon, also thanks for...
by checkerfred
Mon Mar 03, 2014 10:14
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

The instructions for F-LC that I have seen also call for fermentation temps at 70-115 F. SausageMaker.com says 80F for slow/light acidification and 95-115 for high fast acidification. So even if I had used F-LC I would have been in the correct temperature range for fermentation. I don't just make st...
by checkerfred
Mon Mar 03, 2014 09:46
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

Checkerfred, Hmmmm..... that`s not Stan`s Summer Sausage recipe pal. He not only uses F-LC rather than LHP in this recipe, but never uses Special Meat Binder and very seldom any "added water". Note that only 0.24 grams of culture is used in a full kilogram of meat rather than a full teaspoon for 8 ...
by checkerfred
Mon Mar 03, 2014 08:30
Forum: For beginners
Topic: Fat Smearing Problem
Replies: 53
Views: 23083

I have adjusted the spices over several batches to my preference so they may not match the exact recipe. I typically use around .6% dextrose during fermentation to control my ph drop and I also ferment for about 16-18 hours. I check the ph and usually pull when it hits 4.4 to 4.8 SS sticks, Landjage...