So I just finished my first ever summer sausage. I used the Hi Mountain summer sausage kit. It was not as difficult to make as I anticipated it would be. However I worry something went wrong because it's not as hard as I anticipated. Looks good tastes good, not over seasoned or over smoked. You can still taste that its venison. It's got about 15% beef in it.
It tastes good so that makes me happy.
I just worry that it should have cooked longer. I followed the directions in the package for a 3lb sausage. It cured for 14hrs and was at 120 farenheit for an hour to dry. I think I will lengthen both these times by an hour. I only smoked it for about an hour and a half as per the directions. I will add another 30 minutes to that as well. Before raising it to 180 until the 156 farenheit internal temp is reached.
Now to try and find a way to fix it.
It tastes good so that makes me happy.
I just worry that it should have cooked longer. I followed the directions in the package for a 3lb sausage. It cured for 14hrs and was at 120 farenheit for an hour to dry. I think I will lengthen both these times by an hour. I only smoked it for about an hour and a half as per the directions. I will add another 30 minutes to that as well. Before raising it to 180 until the 156 farenheit internal temp is reached.
Now to try and find a way to fix it.