Posted: Wed May 30, 2012 01:31
even though it mixed better, it's still dripping out at low temps....the landjager above dripped out at 100 degrees during fermenting, and even more when I put it in a 125-130 degree smoker
Recipes for Tasty Homemade Sausages
https://wedlinydomowe.pl/en/
Please go back and read my post. I said the "spice mix" is the same recipe. No he does not list LHP, but that is what I have so it's what I used. Does it taste different? I'm sure but again that's what I had and what I used. I followed fermentation as per the instructions that I received when I bought the culture. Optimum growth @95 degrees with sugar levels at 1/2% to 1%. Mixing the cuture in water equal to .5% batch weight which the Marianski book recommends 1/2 cup of water mixed with 1/2 teaspoon of culture. Furthermore, the instructions of the culture recommend using at least 1/4 or 10 grams of the packet for smaller batches. Regarding added water, i thought it was standard practice in mixing spices, especially cure, for better distribution when making sausages, except dry cured? I KNOW I've read this in several books and on people doing it here. The meat binder, again no he does not call for it, but I've been using it to help the sausage hold moisture and hopefully keep the fat from rendering out. I will say that since i've been using it with venison, the sausage has turned out much more moist and hasn't been crumbly like in the past, even when some fat melts out.Chuckwagon wrote: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 pounds. And the highest fermentation temperature listed is 86°F. Where did you come up with all this stuff? I can`t comment about Poli`s recipes because he does not share any information about them.
Chuckwagon
It did do this, but first during fermentation with the pepperoni and slim jims ONLY. This is at low temps of 95 degrees. Also, when put in the smoker at 120-140 degrees, even more melted out. You mention melting out too quickly. This is EXACTLY why I posted in another thread about bumping my temps incrementally every so often and I was chewed out for not following the recipe.Chuckwagon wrote:Checkerfred,
In smoked-cooked (cured) sausage, fat that has been heated too much or too quickly may leave re-solidified orange liquid in pockets throughout the meat. Any melting at all, quickly indicated that the heat is too high. Period.
Depending upon the type of sausage you are making, grind separate sizes with a frozen plate and one heck of a sharp knife.Should I grind through a coarse plate, fine plate, or both?
Return the meat to the fridge at every single convenience, even if it is for just a couple of minutes. Keep that stuff cold, cold, cold!Should I return meat to freezer for a bit after mixing spices and culture? Or just spices? Or neither?
Do it. Stuff as much hardware in the freezer as you can get away with.What about putting my stuffer cylinder in the freezer?
Remember, all you need is a thin stream of smoke moving slowly past the meat. No huge amounts of smoke needed. And certainly not any excessive heat. I use enough heat beneath a stainless steel pan to start the sawdust smoldering. Once it does, I turn it way down and use just enough heat to keep it going. There is a product on the market now that is just about foolproof for those still having trouble. It`s called the Amazen Smoker and it really works well.Is my smoking process off? Should I bump up temps? If so, how often and by how much?
If you`ve backed off just to the point where they no longer burst, then I`d say you`ve got just the right touch!Do I need to pack my casings tighter? I've tried but I seem to have a problem with busting open casings, so I backed off.
Should I not mix spices and more importantly, cure with water before adding to the meat? I HAVE to mix the culture with water.