Summer saugage question

Loco · Post by **Loco** » Fri Dec 21, 2018 00:42

Can I make summer sausage with fl c starter to ferment , skip the smoking/cooking step, and just dry it ?

I was going to use a 70% pork 30% beef mix, and stuff in hog casing to make more of a "sausage stick" type thing

Post by **Butterbean** » Fri Dec 21, 2018 01:00

Yes. Actually I believe you would be making a more traditional summer sausage than what is commonly made today.

Post by **Bob K** » Fri Dec 21, 2018 13:35

Just make sure to adjust the salt amount and cure type. Also the smoking contributes a great deal to the taste. You can add liquid smoke or cold smoke.

Loco · Post by **Loco** » Fri Dec 21, 2018 15:28

Should I use cure #2 Even if the casing is smaller diameter and drys faster?

Post by **Bob K** » Fri Dec 21, 2018 16:01

If you are using casings 38 or greater you can use either one, Usually around 4-5 weeks to dry, See Lou's Dried Italian thread. http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0

Post by **redzed** » Sun Dec 23, 2018 01:57

Summer sausage is an American sausage with similarites to the European Thuringer or Cervelat. All are sausages that are smoked for a long time and then dried. All are cased in midsize or larger casings, usuall 60-90mm. What you are proposing is fine but it ain't gonna be "summer sausage".

Loco · Post by **Loco** » Tue Jan 01, 2019 22:19

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I put my sausage in drying chamber 8 days ago I did not use mold stater but they now look like this. It appears to be the same mold as when I do spray, just a question from a beginner.

Post by **Butterbean** » Tue Jan 01, 2019 23:24

It probably is the same mold. The more you make stuff the more this will replace your native molds. I used to have a rainbow of molds that grew on the meat but since introducing 600 I haven't seen a wild mold growing on anything other than bread for some time now.

Summer saugage question

Is this normal?