Newbie with so many questions.

Discussion in 'Sausage' started by donr, Nov 17, 2014.

  1. donr

    donr Smoking Fanatic

    Newb at sausage, have only made pop’s and some snack sticks.  I want to make some summer sausage and trail Bologna for a Canoe trip and have a zillion questions floating around in my head.

    I was looking at commercially available seasoning mixes, LEM, SausageMaker, etc.  Most say to use at least 20% pork or pork fat.  Why is this?  Why can’t I use 80/20% beef?


    Powdered Skim milk, Powdered whole milk, Powdered Buttermilk, Fermento – Do they all give the same tang?  Is one preferred over the rest?

    If powdered milk, how much milk & water per pound of meat?


    Do the fiberous casings allow smoke penetration?


    What size grinding plate(s) are used for Summer Sausage?

    Trail Bologna is pretty fine/emulsified.  How do I get that? Or is a couple times through a small plate ok?  It just needs to taste like trail bologna, not look like it.


    If they are vacuum packed, can they be stored without refrigeration?  If so how long?  You see Summer Sausage unrefrigerated in the stores.

    What if there is high temp. cheese added?


  2. chef willie

    chef willie Master of the Pit OTBS Member

  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member


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