Fermented Summer Sausage.

Time for more Summer Sausage. This one is a bit different from the traditional way to make it. It is fermented. The tang that one gets with most snack sticks or summer sausages is produced by using things such as Fermento or encapsulated Citric Acid. Both of these just give the tang flavor, whereas using a starter culture like I did here, produces the Tang from the fermentation process. Another benifit of doing this is the sausage can remain sitting out instead of stored in the refrigerator. A benefit if you would like to take something like this on a camping or hiking trip.

The ingredients along with Salt, Cure and Dextrose. BAMM



All mixed up. BAMM


Let is sit overnight, took it out, added the starter culture and into the stuffer. BAMM


Stuffed. BAMM


Smoked and let cool overnight. BAMM


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On this batch again, I had some wrinkling/shrinkage spots, not sure what is causing that. Cooling too quickly???
Taste was however very good with a pronounced "TANG" Reduced my granulated Garlic by half and replaced that with 1/4 Cup minced Garlic. I love Garlic
Smoked at 140 for 4 hours then raised to 160 until the internal temp hit 141. Removed and let hang on very cool porch till the next day.