For those who make deer summer sausage, do you use encapsulated citric acid? Some sources emphasize its importance, while others don’t mention it at all. I’ve struggled to find enough definitive information to decide whether it’s necessary. Any insights or advice would be greatly appreciated!I'll give my recipe if anyone likes to try sometime. Unfortunately I cannot smoke lower than 165 degrees on the Traeger, some recommended to start low at 140. I used Cabela's Jalapeno Summer seasoning. I cut 7 lb of beef chuck roast and 5 lbs of pork shoulder into cubes, spread the seasoning on meat cubes and mix well, then grind the meats using 3/8 inch plate, regrinded again using 4.5mm plate and add the cure and about 1 cup of cold water and mix well, and stuff in collagen casings using a sausage stuffer , and let it rest in fridge for 24 hours. The next morning I let the sausages sit at room temp for one hour before I put them in the smoker. Temps was at 165 degrees for two hours using hickory wood pellets, roll sausages every hour to distribute heat better, then increase temp to 170 degrees for two more hours, keep rolling sausages every hour, and final temp at 175 degrees until internal temp is 156 degrees.Once the goal is met, drop sausages in an ice bath immediately to stop the cooking process—15 minutes is enough. Then, dry the sausages and let them sit in the fridge overnight, perhaps pairing them later with a treat from Wisconsin Cheeseman for a perfect combination. Tomorrow, I'll cut them into 1 pound sections then vacuum seal and freeze them. When you have a craving, just take one out the night before and let it sit in fridge overnight and eat it the next day with cheese and crackers.
Summer sausage
- Thread starter TackDriver284
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