Summer saugage question

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Loco
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Summer saugage question

Post by Loco » Fri Dec 21, 2018 00:42

Can I make summer sausage with fl c starter to ferment , skip the smoking/cooking step, and just dry it ?

I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a "sausage stick" type thing
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Butterbean
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Post by Butterbean » Fri Dec 21, 2018 01:00

Yes. Actually I believe you would be making a more traditional summer sausage than what is commonly made today.
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Bob K
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Post by Bob K » Fri Dec 21, 2018 13:35

Just make sure to adjust the salt amount and cure type. Also the smoking contributes a great deal to the taste. You can add liquid smoke or cold smoke.
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Post by Loco » Fri Dec 21, 2018 15:28

Should I use cure #2 Even if the casing is smaller diameter and drys faster?
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Post by Bob K » Fri Dec 21, 2018 16:01

If you are using casings 38 or greater you can use either one, Usually around 4-5 weeks to dry, See Lou's Dried Italian thread. http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
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redzed
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Post by redzed » Sun Dec 23, 2018 01:57

Summer sausage is an American sausage with similarites to the European Thuringer or Cervelat. All are sausages that are smoked for a long time and then dried. All are cased in midsize or larger casings, usuall 60-90mm. What you are proposing is fine but it ain't gonna be "summer sausage".
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Is this normal?

Post by Loco » Tue Jan 01, 2019 22:19

Image[/img]

I put my sausage in drying chamber 8 days ago I did not use mold stater but they now look like this. It appears to be the same mold as when I do spray, just a question from a beginner.
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Post by Butterbean » Tue Jan 01, 2019 23:24

It probably is the same mold. The more you make stuff the more this will replace your native molds. I used to have a rainbow of molds that grew on the meat but since introducing 600 I haven't seen a wild mold growing on anything other than bread for some time now.
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