Venison Summer Sausage questions (Eastman Outdoors mix)

[Lyneeso]

Hi, I am a first timer... I bought a package of Eastman Outdoors Summer Sausage cure Seasoning and Casings.

The instructions seemed really simple... Untill I got going.

Here are the measurements.

Summer Sausage (15 lbs) 3 oz. seasoning + 3 oz. cure.


I made 9 lbs.

I honestly didn't realize how important the measurements are in sausage making.

I did use a scale to weight out 9 lbs. (70% - 30% Venison and bacon end pieces).

I also used a scale and weighed out 2.5 oz. of nitrite cure and 2.5 oz. of seasoning.

I then added a very small extra sprinkle of seasoning.

Is that going to work? Or should I add more meat or more cure?

I'm concerned that I may have used too much nitrite cure... Should have only been what, about 2 oz., Or a little less? Does that sound right? Should I be worried? I'm putting the bowl in the fridge tonight and I can add more meat in the morning. Assuming I really messed this up, would that fix the problem?

Also, the instruction booklet just says to mix ingredients and then refrigerate.... That's all. Then it says, "never eat uncooked sausage."

No cooking/smoking instructions whatsoever are included. It doesn't even mention smoking it or cooking it anywhere.

Instructions on if I should, and/or how I should cook/smoke this would really be appreciated... I have a big chief smoker.


Also, I mixed the meat, cure, and seasoning in a big plastic bowl by hand, thouroughly. I would like to now put it through my aluminum electric grinder a second time to fine grind it but I noticed that it said to mix in a non-metalic bowl. Will it cause an adverse chemical reaction if I run it through the metal grinder and into the casings?

Sorry for all the questions I am brand new....

Thank you all in advance.

 

[pa42phigh]

http://www.diggingdogfarm.com/page2.html here this will help

 

[daveomak]

Lyneeso, morning....
Summer Sausage (15 lbs) 3 oz. seasoning + 3 oz. cure.
I'm concerned about the cure amount.... Did the cure package note the amount of nitrite ?? Like 6.25% nitrite... That would be the norm... If that is what was on the packet, the amount should have been 3 tsp. of cure for 15#'s.. which is approx. 1/2 oz... For 9#'s of meat, 2 tsp. would have been appropriate...

Help me out here so we can get this figured out...

For future reference, a grams scale with a range of 0-100 grams works well for curing meats.. the rate for sausage meat, in grams, is 1.13 grams per pound... A scale like this one, or similar, is a good choice...

 

[Lyneeso]

Here is a photo. I added 2.5lbs of meat last night and mixed in thouroughly. Then I used grinder to fine grind finished product and fill casings. Left in fridge for 7 hours... Now they are much firmer and I'm wondering about cooking/smoking.

 

[daveomak]

Does the package of cure have any type of description ??

1 Level tsp. is the amount used for 5#'s of meat.... I'm confused... Unless they used one of the Canadian cures, which, I think, is 1% sodium nitrite... Then 5X's the American cure amount would be "OK"..

 

[pops6927]

This explains how to pre-proportion ingredients when making less or more of what the instructions tell you!

http://www.smokingmeatforums.com/a/pre-proportioning-mix-ingredients