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Boundary Waters Quetico Forum :: BWCA Food and Recipes :: Dehydrating summer sausage
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| Ragged |
quote fitgers1: "Thanks Todd. I would like to see some of your recipes if you don't mind sharing. Me too |
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| kylef |
quote fitgers1: "Has anyone ever tried dehydrating venison summer sausage? I was thinking of slicing thin and trying it. Yep, my wife and I did this last summer for two different trips. It makes the sausage less fatty, less smelly, and lighter. We basically cut it into about 1/8" slices and dried it overnight. After it was dried we stacked the slices and the fit perfectly into the snack sized ziplock bags. Kyle |
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| fitgers1 |
Thanks |
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| MeatHunter |
Is this sausage you already made? Or are going to make? |
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| fraxinus |
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| MeatHunter |
Summer sausage was traditionally made during the Winter months and consumed in the Summer. BUT, sausage that was made like that back in the day went thru a much longer drying time then what most people who make their own do these days. Driving out the added moisture is one thing helped keep it from going bad, not to mention the heavy use of salt. Today, most SS is made, smoked then either eaten right away or wrapped and put in the freezer until needed. Unless the sausage one makes was dry cured, semi dry cured or fermented, homemade Summer Sausage it is still a meat product and must be treated as such, no different than say a cooked hamburger or steak. Would one take a hamburger, cook it, then set it out or keep it at room temp for a few days then eat it? If interested, there are a couple ways to make your next batch of sausage totally safe for extended trips into the back country. I have a couple recipe I would be happy to share with you or anyone for that matter and you may be able to incorporate it into your existing recipe. Now I know some people will see this and say, "well my dad or grandpa or whoever" used to it this way or that way and no one ever got sick or food had poisoning. That's all fine and dandy. Allot of things have changed since the days of the old smokehouse behind gramps shed. Hell, Salt Peter was used back then as well!!!!! My interest in curing meats started many years ago and has since evolved into the more complex curing methods. Many things I thought I knew where based on hand me down recipes and outdated information. |
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| snakecharmer |
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| fitgers1 |
I figure the sausage is already like shooting ground meat through a gun to make jerky sticks but again, good point about the fat. Any other ideas or thoughts out there on this? When I do make venison jerky I do so using the thick hind quarter meat, however, there is usually some strings of tendon in that. It's a thought and I might give it a try for next weeks trip |
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| fitgers1 |
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| overthehill |
quote mr.barley: "I see no need to dehydrate summer sausage. That's why it called "summer" sausage. We bring sticks in all the time."Yep. Depends on how it was done. Trditionally and origionally made for no refrigeration. There was none. That was the whole point. There are alot of modern shortcuts (tenderquick, etc), but old school relied on salt and time. |
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| Beaverjack |
I figure this is due to the nitrates, which is similar to the salted meats pioneers took in wagons across the plains. We always take two small sticks of summer sausage, leaving one in its airtight wrapping until needed. |
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| mr.barley |
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| fitgers1 |
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