Summer Sausage recipe substitution

Discussion in 'Sausage' started by jborque, Oct 13, 2016.

  1. I found a recipe created to Pat Thompson in 2012 for Summer Sausage that everyone loved last year. It calls for liquid buttermilk and I was wondering if you guys think I could use powered Buttermilk or something else instead.

    Also have any of you used Curley's Summer Sausage spice? If so please tell me what you think of it. 
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I have use buttermilk and Sako powder BM (same as fermento) All of these give you the LA (Lactic Acid) to have a tangy taste. ECA will do the same after you hand mix it in. I used Curleys in the past, not bad but find its close to LEM mixes.
     
  3. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    If you don't want to or can't ferment them, Fermento is a good substitute.
     
  4. Thanks Nepas and Chewmaster.

    One more question: I made a batch of venison SS today and my fiberous casings shrunk to the point of being loose. The meat was lean, low moisture and I did not rush the temps. There was no moisture or grease evidence in the bottom of the smoker I finished off at 170 with a pot of water in the house for the last 2 hours. The internal reached 155. The product is great tasting.

    Please tell me what I'm doing wrong.
     
  5. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Loose casing is under stuffing. Your water finish should be at a water temp of 160-165, may take while depending on what IT of the meat you pulled from your smoker, keep the water moving with a spoon so you dont get hot spots. Also if you take the temp IT of the meat in the water and its say like 150-151 you can pull, dunk in cold water for 30 seconds and hang or rack the chubs, they will IT to 152-153 by themselves..
     
  6. Nepas, Thank you Sir! Believe me I appreciate your help.
     

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