I mentioned in MTFiddlers thread that I was going to do a small test batch of a semi-dried summer sausage so the time has come. As I've indicated before my summer sausage has had too much moisture in it for my liking, especially after freezing and thawing which is the purpose of this test.
I also used a product called Salami Conditioner. It contains Corn Syrup Solids, Dextrose, and GDL (Glucono Delta Lactose). What this product does is lower the PH to give the "tang" flavor. You basically hold the sausage at 100 degrees for between 8 and 24 hours to develop the tang flavor you want before increasing the smoker temps to finish the sausage. I chose to hold the temp at 100 degrees for 10 hours.
The black pepper I used is Tellicherry and I grind my own because I like very coarse, pretty much cracked. I do the same with the red pepper flakes. I like to be able to see it in the sausage and get the bursts of flavor from the various spices while biting into it.
The spices were mixed in dry. The only water that was used was about 4 ounces for mixing the cure in.
Here's the recipe I started with. I changed it up a bit to try and add a little heat to it so once it's complete I'll let you know how it tastes.
Mike's Semi-Dry Summer Sausage
5 lbs 80/20 Beef
5 lbs 80/20 Pork
2 tsp Cure #1
5 Tbs Salt
3 Tbs Course Black Pepper
1 Tbs Cayenne
2 Tbs Red Pepper Flakes
1 Tbs Paprika
1 Tbs Nutmeg
1 Tbs Allspice
1 Tbs Onion Powder
1 Tbs Garlic Powder
65 Grams Salami Conditioner
Process
After stuffing into fibrous casings (just under 2.5 lbs each) they were hung in the smoker at 100 degrees. After 2 hours I applied 3 hours 20 minutes of hickory. The total time they were held at 100 degrees was 10 hours. After this period the temp was ramped up to 165 degrees for 5 hours. Then the temp was ramped to 170 degrees to finish for 2 hours and they were at 152 degrees "IT".
I simply shut the smoker off and opened the door to allow them to cool and bloom for a few hours. I normally finish my sausage using the water bath method but because this was such a small test batch I decided to just let it finish in the smoker. The four chubs looked kinda lonely in the big smoker. ::)
My idea here is to allow the sausage to continue to hang in the smoker for several days to continue to dry. My smoker is located in my garage which is heated (a must here in Saskatchewan... It's -20 today). I keep my garage at 63 degrees so the interior of the smoker will be an ideal temp for this. The issue will be maintaining the humidity at 65 or 70 %. I have a plan for that too. ;) I will simply hang a wet towel in the smoker to keep the humidity up. I also have a remote thermometer that also shows the humidity level that I can read from the house.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
I forgot to take any pictures when I started but here is a couple as they are hanging to cool down and bloom. The casings were clear so as you can see the sausage took on some awesome color.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1099.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1104.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1106.jpg)
I'll keep you guys posted how it progresses...
Mike
Watching this for sure
Lookin Good!!!
OH! I think that is going to be fantastic. Your recipe looks awesome. I like your use of black pepper, cayenne and red pepper flakes.
Everything is going good. The temp is holding right at 60 degrees and the humidity is at 67%.
I'll weigh my control chub again tomorrow.
Mike
Mike that last picture sure looks good, we will be watchin...
Ok... It's update time.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
17.9607 % water weight loss... not bad after just 39 hours. I can feel the firmness in the sausage so this is coming along nicely. It's a tough job though, sitting here looking at it and not being able to taste it. ::)
Mike
Great looking SS Mike.
that looks very good
seemore
What's salami conditioner? thanks Tim
Quote from: cobra6223 on November 21, 2011, 10:53:05 AM
What's salami conditioner? thanks Tim
Tim
Salami Conditioner is a product sold by a local sausage supply company here in Saskatchewan. It contains Corn Syrup Solids, Dextrose, and GDL (Glucono Delta Lactose). What this product does is lower the PH to give the "tang" flavor. You basically hold the sausage at 100 degrees for between 8 and 24 hours to develop the tang flavor you want before increasing the smoker temps to finish the sausage. I chose to hold the temp at 100 degrees for 10 hours. I've used the product before on snack sticks and it worked very well.
Mike
Ok... It's update time again.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
- Nov 21, 5 pm - 865 Grams (Approx. 19.0832% weight loss (204 Grams) from Green weight)(59 Temp & 73% humidity)
Wow... 204 grams is 7.1958 ozs.
That's starting to push a half a pound! :o
Now I really can't wait to sink my teeth in! :P
Mike
Very interesting Mike, hope they don't dry out to much and you end up with hockey pucks when you cut into them. :o
Don
Quote from: devo on November 21, 2011, 04:18:34 PM
Very interesting Mike, hope they don't dry out to much and you end up with hockey pucks when you cut into them. :o
Don
:D
That would down right suck. :D
I think we are going to be good though. I'm just blown away by the weight reduction... although I have never tracked it before either.
Mike
So I'm assuming the casings are getting pretty wrinkled or did you take them off?
Quote from: Mr Walleye on November 21, 2011, 04:23:37 PM
Quote from: devo on November 21, 2011, 04:18:34 PM
Very interesting Mike, hope they don't dry out to much and you end up with hockey pucks when you cut into them. :o
Don
:D
That would down right suck. :D
I think we are going to be good though. I'm just blown away by the weight reduction... although I have never tracked it before either.
Mike
I had a chub dry down like you guys are saying. (It wasn't on purpose or tracked) Even after drying to almost rock consistency. When sliced real thin it was some damn good hard salami made from summer sausage. So all will not be lost if it gets hard Mike. I wish I could recreate my mistake. It was damn good.
Great post and pics. I hope everything turns out great for you. I am sure it will.
so Mike is that Salami conditioner something we buy in the states or what would be a good sub for it? BTW the suasage looks awesome, nice pics thanks.
Mike,
I LUV this thread, as I have wanted to try this exact same process. I have a question however,
how long can you hang this with just cure #1, at what point do you need to use cure#2.
Is it due to the fact that you fully cooked the SS, so the cure is no longer an issue.
(I think I may have just answered my own question :o)
Well drive on! It is quite interesting.
I have also found that after freezing and thawing the product becomes very wet.
sNc
Quote from: cobra6223 on November 21, 2011, 07:59:10 PM
so Mike is that Salami conditioner something we buy in the states or what would be a good sub for it? BTW the sausage looks awesome, nice pics thanks.
Cobra
I'm not sure about availability in the US. I'm sure it is somewhere. Like I said it is made up of Corn Syrup Solids, Dextrose, and GDL (Glucono Delta Lactose). What amounts of each I don't know. My instructions from the supplier were for any given recipe remove the Corn Syrup Solids and Dextrose, then add the correct amount of Salami Conditioner as per labeling.
In a Semi-Dry sausage you can obtain the tang flavor in a number of ways. You can use Encapsulated Citric Acid, Fermento, Cutered Buttermilk Power, Liquid Cultured Buttermilk, or GDL. These are all ways of taking a short cut to obtain the desired "tang" flavor that developes in the long processing times of a Dry Cured sausage.
Habanero Smoker did a great write up on various additives over on the recipe site that can be found Here. (http://www.susanminor.org/forums/showthread.php?674-SAUSAGE-INGREDIENTS) In the article it indicates, among other things, that Encapsulated Citric Acid and Fermento should not be used in a Dry Cure sausage and that GDL slowly converts to gluconic acid that lowers the pH levels in sausages in a short time without going through the fermentation process that is required with starter culture bacteria. The result is that it gives the sausage that familiar tangy taste very close to fermented dry cured sausages. It is often preferred over encapsulated citric acid, because it can be used in both semi-dry and dry cure sausage; it is not as acidic so it doesn't add the sour taste of citric acid.
Mike
Quote from: smokeNcanuck on November 22, 2011, 04:54:34 AM
Mike,
I LUV this thread, as I have wanted to try this exact same process. I have a question however,
how long can you hang this with just cure #1, at what point do you need to use cure#2.
Is it due to the fact that you fully cooked the SS, so the cure is no longer an issue.
(I think I may have just answered my own question :o)
Well drive on! It is quite interesting.
I have also found that after freezing and thawing the product becomes very wet.
sNc
Hi sNc
In Rytek Kutas's book a lot of his Semi-Dried sausage (cure#1) are hung to dry for a week or so. Here is some information that I found on this site. (http://www.wedlinydomowe.com/sausage-making/curing/methods) It indicates up to 14 days for Cure #1.
Basic rules for applying dry cureWhen curing times are short, up to 14 days, use Cure #1 according to the standard limit of: 1 oz. cure for 25 lbs. of meat. For longer times use Cure #2 that contains Nitrate which will keep on releasing nitrite for a long time. The amount of dry mix needed to cure 25 lbs. of meat by the dry cure method when making dry (fermented) sausages is:
•2 oz. Cure #2
•12 oz. canning salt
•6 oz. dextrose or brown sugar
•seasonings
Mike
Ok... It's update time again.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
- Nov 21, 5 pm - 865 Grams (Approx. 19.0832% weight loss (204 Grams) from Green weight)(59 Temp & 73% humidity)
- Nov 22, 5 pm - 857 Grams (Approx. 19.8316% weight loss (212 Grams) from Green weight)(59 Temp & 70% humidity)
It's starting to slow down but I had already decided I would go a week to see how much it would firm up.
Of course... that's providing I don't bit into one. :D
Mike
Mike,
Thanks for the link and the info!!
Try to hold out from biting one in the name of science ;)
sNc
I cant wait to see the finished product, it looks so good.
Fantastic again Mike
Another on my list.
Thanks guys!
Ok... It's update time again.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
- Nov 21, 5 pm - 865 Grams (Approx. 19.0832% weight loss (204 Grams) from Green weight)(59 Temp & 73% humidity)
- Nov 22, 5 pm - 857 Grams (Approx. 19.8316% weight loss (212 Grams) from Green weight)(59 Temp & 70% humidity)
- Nov 23, 5 pm - 849 Grams (Approx. 20.5799% weight loss (220 Grams) from Green weight)(58 Temp & 75% humidity)
This is coming along great. Smells fantastic.
So far there's no bite marks yet either. :D
Mike
Hey Mike we need a couple of pictures. Remember no pictures it didn't happen. Just kidding, I would like to just see how they look so far. But with out a doubt we will need some cut shots when it is done..
Kirby
Quote from: pikeman_95 on November 23, 2011, 09:50:37 PM
Hey Mike we need a couple of pictures. Remember no pictures it didn't happen. Just kidding, I would like to just see how they look so far. But with out a doubt we will need some cut shots when it is done..
Kirby
;D ;D ;D ;D ;D
I will definitely have pictures of both uncut and cut. It will be interesting for sure. Really looking forward to the taste test. ;)
Mike
Ok... It's update time again.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
- Nov 21, 5 pm - 865 Grams (Approx. 19.0832% weight loss (204 Grams) from Green weight)(59 Temp & 73% humidity)
- Nov 22, 5 pm - 857 Grams (Approx. 19.8316% weight loss (212 Grams) from Green weight)(59 Temp & 70% humidity)
- Nov 23, 5 pm - 849 Grams (Approx. 20.5799% weight loss (220 Grams) from Green weight)(58 Temp & 75% humidity)
- Nov 24, 5 pm - 837 Grams (Approx. 21.7025% weight loss (232 Grams) from Green weight)(57 Temp & 74% humidity)
This is pretty much torture waiting for this. How the heck do people make dry cured salami for 3 months? They must have to lock the cabinet and throw the key away. :D
Mike
PS - For Kirby's eyes only! ;D
I just thought I would show you what I've been drooling over...
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1115.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1119.jpg)
Oh you just had to show us EH Mike..........man that looks good
I can hardly wait and I won't even get a taste!
Good things come to those that wait.. Drives you nuts, right. How long until the sample?? Looks good from here. I am going to have to give this a try with some of my next batch. I have so much in the freezer now it will be a while.
Kirby
Quote from: pikeman_95 on November 24, 2011, 09:44:42 PM
Good things come to those that wait.. Drives you nuts, right. How long until the sample?? Looks good from here. I am going to have to give this a try with some of my next batch. I have so much in the freezer now it will be a while.
Kirby
Kirby
I'm going to pull it this weekend sometime. I haven't decided which day yet... It depends on the Honey-Do-List. :D Plus I have to go deliver and install a dishwasher for my son at his house.
It will have lost 22 to 24 % by then which is pretty good. I will definitely post pictures of the finished product and let everybody know how it tastes.
Mike
I don't know how you have the willpower to deny your pallet the pleasure of those tempting treats. They look excellent, can't wait for the final shots and evaluation.
good job.
Lon
Lon
did you get us a picture of your turkey??
kc
Quote from: pikeman_95 on November 25, 2011, 07:12:48 AM
Lon
did you get us a picture of your turkey??
kc
Kirby,
By the time I got the camera out there was nothing but a pile of bones that Dad claimed for turkey noodle soup.
Sorry,
Lon
Ok... It's update time again.
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
- Nov 21, 5 pm - 865 Grams (Approx. 19.0832% weight loss (204 Grams) from Green weight)(59 Temp & 73% humidity)
- Nov 22, 5 pm - 857 Grams (Approx. 19.8316% weight loss (212 Grams) from Green weight)(59 Temp & 70% humidity)
- Nov 23, 5 pm - 849 Grams (Approx. 20.5799% weight loss (220 Grams) from Green weight)(58 Temp & 75% humidity)
- Nov 24, 5 pm - 837 Grams (Approx. 21.7025% weight loss (232 Grams) from Green weight)(57 Temp & 74% humidity)
- Nov 25, 5 pm - 822 Grams (Approx. 23.1057% weight loss (247 Grams) from Green weight)(60 Temp & 72% humidity)
Gettin' close! :P
Mike
It's done!
Here are the weights of my control chub...
- Green weight - 1069 Grams (this was right after being stuffed)(Nov 18 at 4 pm)
- After smoking process and bloom period - 893 Grams (Approx. 16.4639% weight loss (176 grams) from green weight)(Nov 19 at 10:30 am)(61 temp & 60% humidity)
- Nov 20, 7am - 877 Grams (Approx. 17.9607% weight loss (192 Grams) from Green weight)(58.5 Temp & 68% humidity)
- Nov 21, 5 pm - 865 Grams (Approx. 19.0832% weight loss (204 Grams) from Green weight)(59 Temp & 73% humidity)
- Nov 22, 5 pm - 857 Grams (Approx. 19.8316% weight loss (212 Grams) from Green weight)(59 Temp & 70% humidity)
- Nov 23, 5 pm - 849 Grams (Approx. 20.5799% weight loss (220 Grams) from Green weight)(58 Temp & 75% humidity)
- Nov 24, 5 pm - 837 Grams (Approx. 21.7025% weight loss (232 Grams) from Green weight)(57 Temp & 74% humidity)
- Nov 25, 5 pm - 822 Grams (Approx. 23.1057% weight loss (247 Grams) from Green weight)(60 Temp & 72% humidity)
- Nov 26, 7 am - 813 Grams (Approx. 23.9476% weight loss (256 Grams) from Green weight)(58 Temp & 74% humidity)
It turned out really good. It has some heat to it but by no means is it overbearing. The texture is much much more firm. Flavor turned out very good as well. It also has a nice tang to it. I never had a moments problem with the protein lined fibrous casings. They stripped right off no problem.
Here's some pictures of the finished product.
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1130.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1136.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1146.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1137.jpg)
(http://img.photobucket.com/albums/v158/mmike/Fishing%20Photos/mini-IMG_1139.jpg)
Mike
Looks really Good Mike. If you want to experiment with one of the chubs. Leave it in the fibrous casing without vac sealing and let it sit on the bottom of the beer fridge in the back for about a month. To let it dry and shrink some more. That's sort of what happened to mine that I forgot about when it rolled off the shelf it was on
Quote from: Tenpoint5 on November 26, 2011, 05:51:19 AM
Looks really Good Mike. If you want to experiment with one of the chubs. Leave it in the fibrous casing without vac sealing and let it sit on the bottom of the beer fridge in the back for about a month. To let it dry and shrink some more. That's sort of what happened to mine that I forgot about when it rolled off the shelf it was on
Thanks Chris
I already stripped all the casings off. I have them in the fridge now just setting up before I package them. I'll have to keep that in mind for next time though.
I have to get my but in gear and build a dry cure cabinet. I wanted to build one for a few years now. In fact when Habs was building his I was going to build one then.
Mike
Mike
Those cut shots look great. I can see a fair amount of red pepper in there. I bet sitting that long some of that pepper did it's thing. Are those cut shots with the casings stripped or not? You mentioned that they had a tang. Did you put something in there to give it the tang??
I think I am going to give this a try next time I make some SS.
Kirby
Kirby I believe Mike mentioned putting in a salami conditioner and that would give it the tang.
Excellent Job Mike! Well worth the wait.
Quote from: pikeman_95 on November 26, 2011, 08:26:42 AM
Mike
Those cut shots look great. I can see a fair amount of red pepper in there. I bet sitting that long some of that pepper did it's thing. Are those cut shots with the casings stripped or not? You mentioned that they had a tang. Did you put something in there to give it the tang??
I think I am going to give this a try next time I make some SS.
Kirby
Kirby
Devo is right, I did add Salami Conditioner to it. It does have some of the tang to it. I held it at 100 degrees for 10 hours. Next time I will try going longer, maybe around 20 hours to see how much difference there is in the tang flavor. I may even add a little more dextrose for it to feed off.
The first picture has the casings on and all the rest the casings were already removed.
Mike
Mike,
They really look good. Now I'm curious to see how they come out of the freezer, will they hold the texture and moisture content that you are after? Let us know.
It's quite a learning experience just watching all of you work your magic.
Thanks to all of you,
Lon
Mike, thank you for this very informative post. I learned a great deal. Your finished product pictures made me hungry!
The only problem I can find with this forum is that every time I turn around I find something else I need to buy or build....Dry cure cabinet? Hmmmm.... Think I'm going to have to have one of those now.
Tim
Quote from: Tater on November 26, 2011, 03:09:06 PM
Mike, thank you for this very informative post. I learned a great deal. Your finished product pictures made me hungry!
The only problem I can find with this forum is that every time I turn around I find something else I need to buy or build....Dry cure cabinet? Hmmmm.... Think I'm going to have to have one of those now.
Tim
;D ;D ;D ;D ;D
Ain't that the truth Tim! ;)
Mike
Wish I had some of that in the house. Very nice!!
Looks GREAT Mike, Thanks for the post! Very inspiring, like I said before, I have wanted to try this
and now after this post think I feel ready to go.