Summer Sausage Questions
Posted: Sun Nov 10, 2019 14:40
I have gone through all the summer sausage recipes and posts that I could find on the site and answered a number of my questions, but found that this led me to a couple more. I'm hoping that there are quick answers for those in the know...The plan is to make Marianski's summer sausage https://www.meatsandsausages.com/sausag ... er-sausage. So the questions stem from this:
Scott
- 1. I decided to go with the slow cure vs Fermento from everything that I read. So as not to overpower people with sourness, I see I have three ways to buffer things, (a) ferment time, (b) ferment temperature, and (c) sugar quantity in the mix. I am planning on 24 hours at a temperature I haven't decided on as of yet, so assuming I control time and temperature what amount of sugar is appropriate? Marianski says 0.5% but I have seen people on this list discuss lesser quantities. Is it 50% of the 0.5%, i.e., 0.25% or...?
2. The main purpose of this batch is to use a bunch of venison my hunting buddy and I have...so I see Marianski uses a proportion of 70/30 pork to beef. What is the effective limit on the use of venison without making it too dry? Can I go 70% venison to 30% pork, where the pork is a 50/50 blend of shoulder and pork fat? Because I anticipate making about 50 lbs of summer sausage I am hoping that I don't make any major errors on the meat choice, quantity, or ratios of lean to fat. Any thoughts? I couldn't find answers beyond a 50/50 lean meat blend and then adding a further 20% of fat based upon the total 50/50 weight.
Scott