Sausage changing flavor after 2 days?

[rkp]

Hello, I made my 1st batch of sausage this past weekend. I used the smoked venison kielbasa recipe from lets make sausage.com, but put 1/2 wine in and onion flakes.   When we did tasters it was salty with a and strong wine taste. That night after it cooled it still tasted salty and a strong wine flavor. But after 2 days in the refrig it got much better ?? Not as salty and less wine flavor. Is this normal with smoked sausage?

[NePaSmoKer]

Hello, I made my 1st batch of sausage this past weekend. I used the smoked venison kielbasa recipe from lets make sausage.com, but put 1/2 wine in and onion flakes.   When we did tasters it was salty with a and strong wine taste. That night after it cooled it still tasted salty and a strong wine flavor. But after 2 days in the refrig it got much better ?? Not as salty and less wine flavor. Is this normal with smoked sausage?

Yes

It will mellow the longer it rests.

[rkp]

Thanks, what does the dry milk do for the recipe?

[marauder11]

 i believe it is used as a binder and might add some tang not sure on the tang thou.

[rkp]

Thanks, I used apple for smoke. Wonder if that had anything to do with the taste.

[Habanero Smoker]

Fermento, which is powdered buttermilk will product a tang like flavor, but not powdered milk. The powdered milk (and Fermento) also helps cut shrinkage and retain moisture.

[rkp]

Thanks for the info. I'm going to try again this weekend. I will wash out the casings, add less salt and no wine. I'm thinking hickory is the way to go for wood.

[pikeman_95]

I guess for one of your first batches of sausage you might not try to be so exotic. A good summer sausage will probably give you a very pleasant result. I can send you my recipe for summer sausage but the spice mixture is for 100 pound of sausage. You can cut the amount but I would consider to make enough spice for 25 pounds. Then you just use the multiple to figure out how many ounces of spice to use for the weight of meat that you have.

Here is the SS recipe that we have worked up. My friend and I bought is from a spice manufacturer that went out of business. We have modified it some to our taste. We substituted cracked black pepper for whole pepper corns as neither of us liked the whole version. We both like lots of mustard seed to chew on so we really kicked that up. We are about middle of the road on garlic so if you like lots of garlic you could add up to a 1/4 cup of minced garlic for a 20# batch. Do not add garlic salt because the salt is where it needs to be with out adding anything more.
This is the recipe that we have made our large batches with. I would guess we have done more then 1000# over the years. I know that the group that we make sausage swear buy it.
The recipe is for a 100# unit. In other wards it makes enough spice for 100# of SS. You can cut the recipe in half or 1/4 and just use the calculated charge rate expressed in the formula. I work at a chemical plant so I treat everything like a chemical concoction. Sorry!

WILD GAME SUMMER SAUSAGE
BASIC SPICE ADJUSTED TO OUR TASTE
For 100 lbs. Of meat
       75 lbs. of well-trimmed wild game meat chunks
25 lbs of pork trim NOT GROUND [50/50 trim or un-trimmed pork shoulder.] use a higher ratio of pork if you use something like Costco pork butt
(This is (33.3% times the weight of wild game meat that you have)
Mix pork trim together with wild game chunks and grind with preferably a
3/16" plate or with a 1/4" plate if that is all that is available.

2.5 lbs. none Iodized salt
2    lbs. Corn syrup solids / or dextrose
5 oz.    Fine ground black pepper
2 oz.    Ground coriander
2.5 oz cracked black pepper
23 oz.  Mustard seed
4 oz.    Garlic powder
.01 oz. ground Thyme
.02 oz    ground CloveUSE 1.087 OZ. OF THIS SPICE BLEND PER POUND OF MEAT THAT YOU HAVE TO MAKE. THIS WILL TELL YOU HOW MANY OUNCES OF THE SPICE UNIT TO USE.
For 100 lbs of meat use 4 0z. Of preg powder # 1 [sodium nitrite] meat cure. This is .04 oz/lb. of meat. (.04 X the number of pounds of meat you are processing.) One ounce of meat cure is = to 5- level tsp

DO NOT eliminate or reduce the amount of meat cure that should be in the meat. This is what protects the meat during the smoking process!!! Mix the meat cure in the spices just before adding the spices to the ground meat.

10 tsp liquid smoke [mix with water]
 
Liquid measurements
2 lbs. (32 oz.) of cold water per 100 lbs. Of meat
(.32 oz of water per lb. of meat) Mix this water with the liquid smoke then add it to the meat while mixing in the spices.
10 tsp. Liquid smoke (mix with the water before adding to the meat.)

here is a conversion chart for the spices if you do not have a scale. Also some of the spices are very light and can be measured by dry measure.


1 oz of SPICE........................table spoons

ALL SPICE..............................4.75
ANISE SEED............................3.86
BLACK PEPPER GROUND.............3.71
BLACK PEPPER WHOLE...............3.16
BROWN SUGAR.........................2.76
BASIL LEAF CRUSHED................11.16
CARAWAY SEED........................3.78
CARDAMOM..............................4.42
CAYENNE PEPPER GROUND..........4.36
CELERY SEED..........................3.52
CILANTRO..............................14.03
CLOVE GROUND........................4.8
CHILI POWDER.........................3.99
CUMIN...................................4.8
GARLIC POWDER......................3.39
GINGER GROUND......................4.42
MUSTARD SEED ......................1.67
NUTMEG................................3.89
ONION POWDER......................3.45
OREGANO LEAVES CRUSHED .....12.77
PAPRIKA................................4.18
ROSEMARY............................15.92
SAGE RUBBED .......................13.82
SALT TABLE GRIND...................1.47
SUGAR..................................2.16
THYME GROUND ....................7.38
TUMERIC..............................3.44
WHITE PEPPER GROUND...........3.85

[rkp]

Thanks. that's a big batch of SS, looks like a good recipe. That sausage I made was better when ate cold. I grilled a taste this morning with my latest batch of polish sausage tasters and it has a stronger wine taste when warm. I'm hoping this batch turns out as good as the tasters were. Using hickory, med grind and washed out the casings. Man its hard to link sausage!

[smokeitall]

Looks like a great recipe, thank you for sharing!
SIA

[jiggerjams]

Recipe does sound good PM95 and thanks for sharing.  Regarding the spice conversion table, do all those spices go in the recipe? I am uncertain as I see you already had a spice blend mentioned above in the recipe. If the spices are not to go in the recipe can you please let me know what the numeric values (tablespoon) represent? If I am on the right track I think you may be just providing tablespoon values for spices you have converted in the past....but it Monday and I do have Monday morning head :-[

Thanks,
JJ

[pikeman_95]

The long list of species that follows the recipe is just something for you to print and save. It is a conversion from ounces to TBS measurements. Some recipes come in OZ measurements but some members do not have accurate scales to measure with. I took my digital reloading scale and converted all of the spices that I could get my hands on from OZ to TBS. The list has nothing to do with the recipe. What we do is make a large batch of the SS spice blend. I usually would make what we call a 100# unit. Then when we are ready to make sausage and have all the meat ground with the venison and pork we will weigh the total meat and multiply the pounds of meat by the multiple 1.087 oz X the weight of meat tells me how many OZ of the spice blend to add to the meat. Very seldom do we have just and even number of pounds of meat. This way we always get the proper amount of spice in the sausage. The same goes for the meat cure. multiply .04 times the pounds of meat cure to use. Or use the standard of 1 level TSP for each 5 pounds of meat.
I have started adding an extra couple of TBS of fresh minced garlic for a 30 pound batch of the spice blend. This has given it a very good taste. Split the recipe in half if a 100 pound unit is too much for you. When make sausage as a group we often make even a larger unit. I have made up to a 500# unit at one time. That is more spice then will fit in a 5 gallon bucket.

kc

[jiggerjams]

Thank you very much. The extra break down of information you provided has helped too.

[smokeitall]

Hey Pikeman95 I bet you love excel?  I am an excel junkie.  I have a spreadsheet that I made for my jerky recipe.  I have an input box for how many lbs of meat I happen to cut and hit enter and it tells me the exact amount of every spice and liquid to put in.   ;D
SIA

[pikeman_95]

You guessed it . I use excel all the time at work and have all my hydraulic stuffer customers on a bunch of tabs. I never taught about putting the recipe on the a sheet. Thanks for the idea. I usually do not have my laptop with me when I make sausage but I do have the calculator on my cell phone. The way the recipe is set up it allows you to make use the proper weight of spice no matter what final weight of meat that you come up with. I work at a chemical plant and all our formulas are mathematical calculations.

great idea. If you ever make my SS you might want to add some extra minced garlic. I found that 2 TBS for a 30 pound batch is just about right.

Kirby