Hello. another new guy here with a question about my first batch of summer sausage. After I vacuum sealed my sausage I noticed that some moisture was pulled out of sausage an was wondering if I could dry them some more by putting then back in the Bradley or my oven or just leave in the fridge uncovered for a week or two? They seem to be fully cooked and taste great just maybe alittle wet.
1st of all, welcome to the forum.
Not sure how you prepared them prior to vac sealing. I normally will put them in the fridge while still in the casings for 24 to 48 hrs. After they have rested then I vac seal them while still in the casings. I don't think there is one right way of doing SS as different guys have different methods. NEPAS is our resident sausage go to guy and I am sure that he will have the answer that you are looking for.
I did leave them in fridge uncovered for 3 days.
It won't hurt anything having that little bit of moisture in the bag. I have SS from the locker plant that my Step Dad gave me that has moisture in it and that stuff is 4 years old. Still tastes perfect. Don worry bout it.
Welcome to the Forum.
That's normal because your putting pressure on the SS and squeezing the moisture. Did you leave the casing on?
drunknimortal
I have also noticed this with the large diameter summer sausage. It seems to occur after being vacuum packed and frozen. When you thaw it out I find the texture has changed and it's very wet. Certainly not something that I care for and the reason I don't make it much any more. I've tried a number of things with no effect. One thing I was going to try was reducing the amount of water you add to the sausage to a bare minimum and hanging it in the smoker for about 8 to 10 hours at 120 or 130 degrees prior to smoking and finishing it. Also, if you are hanging them, pierce the bottom tips of the casings a few times to allow the moisture out. I'm not sure if this will work but it's worth a shot.
Mike
I have to say I don't care for the texture of my CBB after it has been frozen either. I just make enough to last a couple of weeks at a time.