Venison Summer Sausage (Marianskis')
Posted: Mon Jun 15, 2015 8:34 pmIt is not yet officially Summer here but it feels like it with days in the 90s (>32C). I made some Summer sausage following the Marianskis' recipe using 75 % venison and 25 % pork belly. Stuffed before fermenting overnight -
The small test sample had dropped to pH 5.4 overnight. After smoking (I did add 1 teaspoon of liquid smoke to the recipe)-
After cooling -
The final product did have a slight "tang" but not overly so, nice pepper presence.
The small test sample had dropped to pH 5.4 overnight. After smoking (I did add 1 teaspoon of liquid smoke to the recipe)-
After cooling -
The final product did have a slight "tang" but not overly so, nice pepper presence.