Your Guide to Making Tasty Summer Sausage at Home! скачать в хорошем качестве

Your Guide to Making Tasty Summer Sausage at Home!

Your Guide to Making Tasty Summer Sausage at Home! Shop Now: https://wltns.link/468XEI1 How to Guide: https://wltns.link/3GIScRw Learn how to make homemade Summer Sausage with this comprehensive recipe guide from Walton's! Summer Sausage is a beloved semi-dried sausage, typically stuffed into larger-sized casings like fibrous sausage casings. This video dives into achieving that familiar tangy flavor (with a target pH between 4.5 and 5.2) and crucial shelf-stability by focusing on proper processing techniques and water activity. While water activity isn't easily measured at home, we'll show you how to set up your process for optimal results. You can create delicious Summer Sausage using a variety of meats, including wild game, venison, beef, pork, poultry, or any combination. Walton's recommends a lean-to-fat ratio of at least 80/20, often aiming for 30% fat, with a maximum of 40%, as fat significantly impacts flavor and mouthfeel. We'll be grinding up 25 lb of 80/20 beef for this recipe, but you can easily adapt it for 20 lb of wild game with 5 lb of pork fat, or your preferred mixture, ensuring you maintain at least 20% fat. We're using Excalibur's Habanero BBQ Summer Sausage seasoning, along with sure cure, carrot fiber as a binder, high-temp cheese, and water. This video will walk you through the precise steps: Two-Stage Grinding: Learn to grind meat twice—first through a 3/8-inch (10mm) plate and then a 1/8-inch (3mm) plate. Discover why sharp grinder knives and plates are essential for particle definition, color, and preventing smearing. Mastering Meat Mixing & Protein Extraction: We emphasize the importance of using a meat mixer for thorough ingredient incorporation and achieving vital protein extraction. You'll know you've mixed enough when the meat becomes visibly sticky, allowing proteins to bind with water and fat for better consistency and a non-crumbly finished product. We'll show you how to mix for around 8 minutes, reversing direction every 1 minute. Adding Ingredients at the Right Time: To prevent issues, learn when to add all ingredients (except Encapsulated Citric Acid and High-Temperature Cheese) at the beginning of mixing and precisely when to add Encapsulated Citric Acid and High-Temperature Cheese in the last 45-60 seconds. Prepare to make your incredible homemade Summer Sausage with perfect texture and flavor! Get the Gear: Sausage Stuffer - https://wltns.link/4nOVBzg Walton’s Grinder - https://wltns.link/4m8VRHJ Meat Mixer - https://wltns.link/44E5HKm Meat Lug - https://wltns.link/44plI85 Walton’s Gloves - https://wltns.link/4lgjkqa Summer Sausage Seasonings - https://wltns.link/4eFNpNg High Temp. Cheese - https://wltns.link/4lRTgSk Sumer Sausage Casing - https://wltns.link/3U5Jksl Join our Community: Walton's Learning Center: https://wltns.link/4eODXr8 Meatgistics Community: https://wltns.link/4lHbnKy Facebook: https://wltns.link/4kziCTW Twitter: https://wltns.link/44IZih9 Walton's Instagram: https://wltns.link/4lTkAj3 Walton's Pinterest: https://wltns.link/4lN0XsP #SummerSausageRecipe #CuredSausage #MeatProcessing