Hey All,
Had a mishap when we were preparing to make our first batch of elk/pork summer sausage. I mixed up morton tender quick with prague powder - like a newb. So, I will briefly tell you what I did, and what my troubleshooting plan is, and I am just looking for some confirmation that the plan should work. I loitered around your forums, so I think it will, but I have been sick to my stomach and just need a little reassurance!
What I did:
7# ground elk
3# pork backfat
.5 cup course sea salt
seasoning (mustard, pepper, majoram, etc)
2 TBSP PRAGUE SALT #1 (murder salt)
1 cup buttermilk.
It went in the big pot together, sat overnight in the fridge, we got it out, tested a patty, it was too salty, I panicked, checked my ingredients, and realized the murder salt error. I cried, freaked out, and then did some research.
What I plan to do: Second batch -
10# elk ground
3# pork backfat ground
2# grassfed beef ground
seasoning -
NO F-ing PRAGUE POWDER murder salt
regular non-murder Salt... Question: I am not sure what to do here - any suggestions? I am thinking the 3/4 cups salt might be too much? Was the prague powder what made it taste too salty, or the 1/2 cup of salt?
Then, add 1/2 # of the first batch per 1# new batch together in kitchen aid until everything is mixed, add buttermilk and water, back in the pot, overnight sit.
Stuff and smoke to 160 degree internal temp. This will be for a total first and second batch of 25#.
Question: Will the murder salt use osmosis and get into the new batch - equal out, not grow murder bacteria, and be fine, or do I need to toss the original batch and deal with the loss?
Thank you thank you thank you for any help you can provide. Happy holidays!!
Had a mishap when we were preparing to make our first batch of elk/pork summer sausage. I mixed up morton tender quick with prague powder - like a newb. So, I will briefly tell you what I did, and what my troubleshooting plan is, and I am just looking for some confirmation that the plan should work. I loitered around your forums, so I think it will, but I have been sick to my stomach and just need a little reassurance!
What I did:
7# ground elk
3# pork backfat
.5 cup course sea salt
seasoning (mustard, pepper, majoram, etc)
2 TBSP PRAGUE SALT #1 (murder salt)
1 cup buttermilk.
It went in the big pot together, sat overnight in the fridge, we got it out, tested a patty, it was too salty, I panicked, checked my ingredients, and realized the murder salt error. I cried, freaked out, and then did some research.
What I plan to do: Second batch -
10# elk ground
3# pork backfat ground
2# grassfed beef ground
seasoning -
NO F-ing PRAGUE POWDER murder salt
regular non-murder Salt... Question: I am not sure what to do here - any suggestions? I am thinking the 3/4 cups salt might be too much? Was the prague powder what made it taste too salty, or the 1/2 cup of salt?
Then, add 1/2 # of the first batch per 1# new batch together in kitchen aid until everything is mixed, add buttermilk and water, back in the pot, overnight sit.
Stuff and smoke to 160 degree internal temp. This will be for a total first and second batch of 25#.
Question: Will the murder salt use osmosis and get into the new batch - equal out, not grow murder bacteria, and be fine, or do I need to toss the original batch and deal with the loss?
Thank you thank you thank you for any help you can provide. Happy holidays!!