I finally got my fermented summer sausage started.
I made 2 seperate 5 lb batches identical except for 2nd batch has 25g of dried ground jalapenos in it.
I used TSM Goteborg summer sausage seasoning.
2.5 lbs ground venison
2.5 lbs 70/30 ground beef
93g (3.25 oz) seasoning
25g dried jalapenos (2nd batch)
6g cure #1
1/4 tsp Bactoferm F-LC
Distilled water
Layered in meat, spice, meat, spice, etc. into Kitchen Aid mixer bowl with dough hook.
Dissolve cure #1 in 1/4 cup distilled water.
Add cure.
Mix on low for 15 minutes.
Cover and put into fridge for 20 minutes
Dissolve 1/4 teaspoon Bactoferm F-LC into 1/4 cup distilled water to allow it to "wake up" for 15-20 min. Those are the directions on the package.
Meat back on mixer.
Add culture.
Mix on low for 10 min.
Stuff into 1-1/2" dia. x 12" long clear fibrous casings.
Hang in my oven from bamboo skewers.
I have an electric hot water pot in the oven turned to add humidity.
Supposed to ferment for 24 hours.
I made 2 seperate 5 lb batches identical except for 2nd batch has 25g of dried ground jalapenos in it.
I used TSM Goteborg summer sausage seasoning.
2.5 lbs ground venison
2.5 lbs 70/30 ground beef
93g (3.25 oz) seasoning
25g dried jalapenos (2nd batch)
6g cure #1
1/4 tsp Bactoferm F-LC
Distilled water
Layered in meat, spice, meat, spice, etc. into Kitchen Aid mixer bowl with dough hook.
Dissolve cure #1 in 1/4 cup distilled water.
Add cure.
Mix on low for 15 minutes.
Cover and put into fridge for 20 minutes
Dissolve 1/4 teaspoon Bactoferm F-LC into 1/4 cup distilled water to allow it to "wake up" for 15-20 min. Those are the directions on the package.
Meat back on mixer.
Add culture.
Mix on low for 10 min.
Stuff into 1-1/2" dia. x 12" long clear fibrous casings.
Hang in my oven from bamboo skewers.
I have an electric hot water pot in the oven turned to add humidity.
Supposed to ferment for 24 hours.