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Fermented sausages are cured using the same principles as other cures – sugar is fermented by bacteria in an anaerobic environment to produce acid, which lowers pH of the sausage to at least 5.3, but more typically between 4.6 and 5.0. Be the first to upload your own image for this recipe! It's easy! Smoke is optional at this stage which is the fermentaion period. Place in smoker and maintain at 90F for 24 hrs. Terms of Service 3) License Grant for Materials. I come from Lithuanian/Polish imigrants. Depending on the diameter of the sausage, smoking may last anywhere from 10 to 40 hours for small diameter sausages, to 1-3 weeks for exceptionally thick sausages. Semi-dry sausages usually use finely chopped meat. 10) Changes to Agreement. You grant Prime Publishing, its Affiliates and sublicensees the right to use the name that you submit in connection with the Materials. Further, you may not submit any personally identifiable information about any child under the age of 13. As the aging continues and the water activity value of the sausage drops, the humidity of the air must be lowered, though some producers tolerate a bit of mold in the beginning stages to help evaporation at the center of the sausage, and wash it off at the end. Images featuring availability, price, or alternative ordering/shipping information, Images featuring external Web sites, contests, or other solicitations, Any personal information about children under 13. Advertise 4) Removal of Materials. There are currently no images from other cooks. Summer sausage is an American semi-dry fermented sausage, made of pork and beef, although sausages made from beef alone are common. Salt (both curing salt and regular salt) is added last. Help others by adding images to this recipe. 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The goal of drying a sausage is to dry it from the inside out. LOve them. Submit Your Recipes Contact Us We may, in our sole discretion and for any reason, refuse the Materials or remove them from our Service at any time. Summer Sausage: Semi-Dried Style Fermented Using Bactoferm F-LC Culture This is a 10 pound batch of summer sausage that was produced using Bactoferm F-LC starter culture that ferments and converts dextrose in the sausage mix to lactic acid to add that characteristic mildly acidic tang to the sausage as well as secondary flavor elements. Prime Publishing and its Affiliates may communicate with you in connection with the Service, electronically and in other Media, and you consent to such communications regardless of any "Customer Communication Preferences" (or similar preferences or requests) you may have indicated on the web sites of Prime Publishing or its Affiliates or by any other means. Optional: This is the name that will appear alongside any reviews you create on the site. Semi-dry sausages are typically smoked at higher temperatures (22-32C), though some temperatures go as high as 60C to improve flavor and limit growth of bacteria. Home > Preserving Meats > Fermented Summer Sausage, You must be logged in to add a private note. We support JPEG, GIF and PNG images. If you decide you would like to remove your Materials from the Service, you may provide written notice to Prime Publishing by either deleting the image through the Prime Publishing interface or by contacting Prime Publishing customer service, and Prime Publishing will remove such Materials from the Service within a reasonable period of time. You can watermark an image with copyright information. We reserve the right to change any of the terms of this Agreement or any Specifications or Guidelines governing the Service at any time in our sole discretion. 5. You are responsible for reviewing the notice and any applicable changes. When making summer sausage in electric smoker, you should first start smoking at 110-130°F until the meat reaches the desired color. Images featuring phone numbers, mail addresses, or URLs. It’s important to make sure that air pockets do not form, which will trap oxygen in the sausage and threaten the fermentation stage of the cure.

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