Moist summer sausage

Started by drunknimortal, October 22, 2011, 08:13:40 AM

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drunknimortal

October 22, 2011, 08:13:40 AM Last Edit: October 23, 2011, 06:03:33 AM by drunknimortal
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.

Sailor

#1
October 22, 2011, 08:32:10 AM
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.



Enough ain't enough and too much is just about right.

drunknimortal

#2
October 22, 2011, 08:56:47 AM
I did leave them in fridge uncovered for 3 days.

Tenpoint5

#3
October 22, 2011, 09:03:02 AM
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.
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classicrockgriller

#4
October 22, 2011, 11:15:10 AM
Welcome to the Forum.

NePaSmoKer

#5
October 22, 2011, 04:32:32 PM
That's normal because your putting pressure on the SS and squeezing the moisture. Did you leave the casing on?

Mr Walleye

#6
October 22, 2011, 05:42:06 PM
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

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Quarlow

#7
October 22, 2011, 06:32:19 PM
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.
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