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Old 01-23-2020, 05:53 PM   #1
skeeter
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Default Dried sausage question

I had smoked sausage made from a deer and pig I shot (I also added pork so it wouldn't be too lean. Wild pigs ain't got the fat on em that store bought pork has) is it too late to make some dried sausage?

I was think about opening a few packs and puttin em in my electric smoker, with the temp set at 140į. Is that too low? Will the sausage spoil? How long should I leave in the smoker? 4 hours? 6 hours?

Whatcha think?
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Old 01-23-2020, 06:08 PM   #2
Walker
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Did you put any cure in the mix. Dry sausage needs it.

Last edited by Walker; 01-23-2020 at 06:30 PM.
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Old 01-23-2020, 06:28 PM   #3
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I've dried my processor smoked sausage plenty of times, and didn't add a thing to it.
Wipe the casings down with olive oil so it doesn't dry out faster than the sausage inside.
140 will work.....just keep an eye on it. I usually smoke/dry mine longer than 6 hrs, but I also flip the links over, and shuffle the trays in my electric smoker. Works like a charm!
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Old 01-23-2020, 06:36 PM   #4
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I do it in our dehydrator all the time. I run them for 10 hours at 158*.


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Old 01-23-2020, 06:39 PM   #5
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Quote:
Originally Posted by Walker View Post
Did you put any cure in the mix. Dry sausage needs it.
I didnt do anything to it. Just dropped the meat off at the processor and asked them to make sausage
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Old 01-23-2020, 06:43 PM   #6
skeeter
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Originally Posted by bpa556 View Post
I do it in our dehydrator all the time. I run them for 10 hours at 158*.


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Should I do it warmer than 140?
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Old 01-23-2020, 06:53 PM   #7
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Originally Posted by bpa556 View Post
I do it in our dehydrator all the time. I run them for 10 hours at 158*.


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Never thought about putting it in the dehydrator. Thanks for the idea!
I just bought a big 10 tray LEM. Will definitely try that. Weíre making 200lbs of sausage this weekend.


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Old 01-23-2020, 06:54 PM   #8
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Glad this came up.
There was a place in Johnson City that would make dry sausage. Have not had any in years and have been searching for an answer as to how it was done. I have a smoker and dehydrator that runs about 160*. Going to give it a try
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Old 01-23-2020, 06:57 PM   #9
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I process my own, but I’ll throw 12-15 links on my dehydrator. I set it at 160 and let her rip. I usually let it run for 14-16 hours.
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Old 01-23-2020, 06:58 PM   #10
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Quote:
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Should I do it warmer than 140?
160 - 180 is what I use.
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Old 01-23-2020, 07:21 PM   #11
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We always add cure to ours if we are going to dry it. We smoke about 3 hrs then shut the heat off and turn on the ac and let it hang in the smokehouse with plenty of circulating air until dry typically hangs 10-14 days to reach our desired dry texture. Time depends on lots of factors namely fat content in the sausage outside temp range and humidity. I like a drier(less fat) sausage if I am going to do dry rings typically 70/30
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Old 01-23-2020, 07:25 PM   #12
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I have some in the dehydrator now to finish up. My dehydrator doesn’t have a temperature setting, just dry it til it feels right. If you have time you can put in a paper bag in the refrigerator drawer and it will dry out too. But the paper bag method takes a while.
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Old 01-23-2020, 08:20 PM   #13
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Quote:
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160 - 180 is what I use.
yep
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Old 01-23-2020, 08:25 PM   #14
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Quote:
Originally Posted by HeyMikey View Post
160 - 180 is what I use.


Dang, my dehydrator only goes up to 150į.
Thatís what the dial shows anyway.


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Old 01-23-2020, 08:43 PM   #15
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I have had the privilege to eat but never did it so as usual my comment is worthless.
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Old 01-23-2020, 08:51 PM   #16
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bacteria grows up to 142į or thereabouts.....warmer is better
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Old 01-23-2020, 09:04 PM   #17
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Dry sausage isnít cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. Itís safe from bacteria because itís cured and thereís salt in the meat. It can be cold smoked for flavor but smoking doesnít cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.

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Old 01-23-2020, 09:09 PM   #18
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Quote:
Originally Posted by Jason Slocum View Post
Dry sausage isnít cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. Itís safe from bacteria because itís cured and thereís salt in the meat. It can be cold smoked for flavor but smoking doesnít cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.

Jason Slocumís
Do you weigh out a link and decide how dry it needs to be depending on weight? Or do you use the feel method? The reason I ask is that I have some in the smokehouse now with ac and 2 fans. Last year I did it in the refrigerator.
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Old 01-23-2020, 09:33 PM   #19
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Do you weigh out a link and decide how dry it needs to be depending on weight? Or do you use the feel method? The reason I ask is that I have some in the smokehouse now with ac and 2 fans. Last year I did it in the refrigerator.
I go by feel, don’t weigh anything. In general they will lose 50% of weight. In my experience the fridge dries it out too fast. You can always randomly pull a link and test it to see if it’s dry enough for your taste/preference. I like them a little more moist than my wife (where the recipe came from), but we usually agree on when to pull them and vacuum seal. You can always dry them out more, but you can’t go back. You can always open the packs and let them finish for a day or so in the fridge to dry out more.

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Old 01-23-2020, 09:40 PM   #20
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Quote:
Originally Posted by Jason Slocum View Post
Dry sausage isnít cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. Itís safe from bacteria because itís cured and thereís salt in the meat. It can be cold smoked for flavor but smoking doesnít cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.

Jason Slocumís
Thereís more than one way to skin a cat. I donít cook my smoked sausage, cold smoke it and it is cured. I live on the coast and donít have the ability to hit the right conditions to dry the traditional way. So a dehydrator it is.
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Old 01-23-2020, 09:49 PM   #21
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Quote:
Originally Posted by skeeter View Post
Should I do it warmer than 140?


I would. If it was whole muscle, I wouldnít be particular about temp. Since it is a ground product (ostensibly not ground in your own kitchen), Iíd dry it above 150.




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Old 01-23-2020, 09:59 PM   #22
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I make it with my normal recipe 60 deer/40 pork, but add pink curing salt and water. It gets a couple hours of smoke and then hangs in a storage room in the garage with a window unit going for a couple weeks. If it grows a little white mold its fine, green mold bad!
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Old 01-23-2020, 10:01 PM   #23
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My dehyd only goes to 140 .I put mine in oven and control 180 to 200 for about another hour with door cracked open..Thats what it takes mine to get in that 175 range internal temp I use; cure salt/tender quick/pink cure salt

Last edited by cva34; 01-23-2020 at 10:03 PM.
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Old 01-23-2020, 10:21 PM   #24
Jason Slocum
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Quote:
Originally Posted by panhandlehunter View Post
Thereís more than one way to skin a cat. I donít cook my smoked sausage, cold smoke it and it is cured. I live on the coast and donít have the ability to hit the right conditions to dry the traditional way. So a dehydrator it is.
Ever been to corpus? Yeah Iím familiar with humidity and warm temps too. I still donít use my dehydrator.
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Old 01-23-2020, 10:44 PM   #25
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Quote:
Originally Posted by Jason Slocum View Post
Dry sausage isnít cooked, so I think your too late. Smoked sausage is cooked as well. Dry sausage is air dried out. Itís safe from bacteria because itís cured and thereís salt in the meat. It can be cold smoked for flavor but smoking doesnít cook or heat it enough to kill bacteria or cook the meat. The best conditions for drying sausage is less than 60% humidity and less than 60 degree weather. Should take about 7-14 days to dry depending on how much the air is flowing.

Jason Slocumís
Agree 100% Good dry sausage is hard to beat.
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Old 01-23-2020, 10:49 PM   #26
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Iíve always thought dry sausage had to have cure. Am I wrong??
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Old 01-23-2020, 10:56 PM   #27
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Quote:
Originally Posted by stryker93 View Post
Iíve always thought dry sausage had to have cure. Am I wrong??
Yes. If itís not smoked to temperature (cooked) it must have cure (sodium nitrate).
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Old 01-23-2020, 11:18 PM   #28
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I don't know Jason Slocom from Adam Ant but he is spot on with his comments about dried sausage.

Sounds like we were taught by the same people.
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Old 01-24-2020, 07:45 AM   #29
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Buy a good quality sausage pull them out of the package and place them in individual paper bags. Throw in the bottom of the fridge for 30 days. Thatís my easy method of dried sausage.
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Old 01-24-2020, 08:25 AM   #30
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Quote:
Originally Posted by skeeter View Post
I had smoked sausage made from a deer and pig I shot (I also added pork so it wouldn't be too lean. Wild pigs ain't got the fat on em that store bought pork has) is it too late to make some dried sausage?



I was think about opening a few packs and puttin em in my electric smoker, with the temp set at 140į. Is that too low? Will the sausage spoil? How long should I leave in the smoker? 4 hours? 6 hours?



Whatcha think?


To try and help answer your questions some, I will start with you really should have cure in the sausage if youre going to dry it. But, I do have friends in which their family makes dry sausage the cold smoke and let hang way and they dont use cure. Never have. And thats far more dangerous than putting it in a smoker/dehydrator. Now to that, I have a friend that runs a meat market and he told me he sets his smoker at 165, I believe it was, and lets the sausage in there until it reaches an internal temp of 165. But he does suggest using cure as well.

So bottom line I guess, cure is a good thing to have but I reckon it isnít exactly necessary. Especially if you dry it in a good dry atmosphere for a short time and not over a week or so.


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Old 01-24-2020, 08:49 AM   #31
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I have nothing valuable to add method related but dang I love good dried sausage.
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Old 01-24-2020, 09:06 AM   #32
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Quote:
Originally Posted by Jason Slocum View Post
Yes. If itís not smoked to temperature (cooked) it must have cure (sodium nitrate).
I know a group of Bohemians that would say its not a must. And I'd put theirs against anybody.
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Old 01-24-2020, 09:15 AM   #33
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I know a group of Bohemians that would say its not a must. And I'd put theirs against anybody.
Dziuks in Castroville cooks it, and theirs is the best Iíve had. Excerpt from Texas Monthly. The process at Dziukís starts with racks full of sausage taking a two-hour hickory smoke bath inside an industrial smoker. The rack is then wheeled into a humidity-controlled drying room for four or five days. Then it goes back in the smokehouse for hot smoke to cook until the links reach an internal temperature of 165 degrees. This final step is rare for small-town meat markets that sell only to in-store customers, but shipping is a big part of Dziukís business, and the Texas Department of Health requires it. ďA lot of people like their sausage naturally dried,Ē Fankel says, ďbut I have to prove that mine gets to a certain temperature for safety reasons.Ē
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Old 01-25-2020, 07:31 PM   #34
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Thanks for all the suggestions. Gonna do it monday. Will let yall know.
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Old 01-26-2020, 06:59 PM   #35
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I got 35 links in the dehydrator now. Gave it extra smoke in the smokehouse yesterday and gonna finish it in here.



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Old 01-26-2020, 07:31 PM   #36
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**** bro, you got some cheese in that sausage!!
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Old 01-26-2020, 08:04 PM   #37
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**** bro, you got some cheese in that sausage!!


No cheese. Thatís pork fat. We decided at the last minute to hold some back for dry sausage. Next time, weíll do things different like grind with a finer plate and change the fat ratio for our dry. But this will turn out good enough Iím sure.


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Old 01-26-2020, 08:56 PM   #38
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Yes. If itís not smoked to temperature (cooked) it must have cure (sodium nitrate).
Wrong.

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Old 01-29-2020, 03:16 AM   #39
skeeter
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It took 15 hours at 170į to get it where I want it. Even added wood pellets, just for a little extra smokey flavor. Turned out great!

I got some jalapeno cheese sausage being made now. Cant wait to try it.

Thanks for all the suggestions!
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