#3093904 - 12/24/12 01:59 PM
Summer Sausage Tip
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Mike Belt
TnDeer Old Timer
16 Point
Registered: 03/26/99
Posts: 16944
Loc: Lakeland, Tn.
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Sometimes when you make summer sausage or any other type "cased" meat that requires smoking at slow, low heat your finished product will be dry and lack any moisture. This is because the cooking process allows 10-15% of the moisture to cook out of the meat. To eliminate this add 10% extra water (5% prior to grinding and 5% after grinding). Also add 1 cup of non fat dry milk prior to grinding. The dry milk allows the moisture to bind to the meat and doesn't add any milk flavor to the meat. If you've had any problems with your sausage being too dry I guarantee this will solve that.
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BONE HEAD HUNTER
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#3094042 - 12/24/12 03:51 PM
Re: Summer Sausage Tip
[Re: Mike Belt]
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Trapper John
TnDeer Old Timer
16 Point
Registered: 03/13/99
Posts: 11295
Loc: La Vergne,TN/Decaturville, TN
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Dry milk is glorious. I use it a lot for that.
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#3094440 - 12/24/12 09:53 PM
Re: Summer Sausage Tip
[Re: Trapper John]
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redblood
16 Point
Registered: 01/22/06
Posts: 10377
Loc: Lewisburg
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where do u get dry milk?
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"I will predator hunt for food "
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#3094450 - 12/24/12 10:05 PM
Re: Summer Sausage Tip
[Re: redblood]
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Poser
14 Point
Registered: 07/28/10
Posts: 8384
Loc: Tennessee
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Baking isle of most any grocery store
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It doesn't have to be fun to be fun. Wild & crazy, can't be stopped. Only the strong will survive. Keep your knife sharp and your skillet greasy. http://www.GoCarnivore.com
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#3094610 - 12/25/12 07:25 AM
Re: Summer Sausage Tip
[Re: redblood]
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FULLDRAWXX75
12 Point
Registered: 01/29/07
Posts: 5499
Loc: Adirondack Mtns, NY
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From a cow that lacks a sense of humor................LOL. Couldn't resist.
FDXX75
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― Albert Einstein
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