I've never heard of using bactoferm cultures when making venison summer sausage. I have always used Prague Powder #2 for cure and I use a recipe from Traeger for my dry ingrediens which I combine into the meat. Margoram, salt, pepper, garlic powder, mustard seed ect. I then let the grind set covered in the fridge overnight, stuff my fibrous casings, then smoke in my Masterbuilt vertical smoker at 225 intill the meat internal is 165. Quick water bath to stop the cooking then cool in fridge. I've never used a pre-mix seasoning and have often wondered about adding the high temp cheddar, which I think i will try soon.
I am currently cleaning a Master built smoker up that was used twice and then given to me.I plan on 100% using PS Seasonings products to make my first batch of deer snack sticks , deer brats, deer summer sausage and other choices at a later time. I will only do 1 thing at a time .. I have watched all types and tons of videos and I am most excited to try 100% all PS Seasonings products.
Great recipe. So is the culture a replacement for the prague powder? Also, I love to hang my sausage in my cold basement in the winter for about 10 days to firm up and dry out a bit. It really intensifies the flavor.......game changing step so I encourage everyone to do it.
I've tried using encapsulated citric acid to get that "tang" in my summer sausage, but it just doesn't add the right "tang". Would the product "Fermento" work as the fast fermenting culture? Also, I think PS should include the culture and dextrose in its kits.
We personally don't have any experience using Fermento, only Bactoferm which is actual live culture. We don't include it in our kits because it must be shipped on ice/refrigerated. Let us know if the Fermento works for you!
Kinda frustrated trying to order. Luckily saw this video and realize that the kit does not have the bactoferm.... Why do you not mention this on the kit page? If I found this out after ordering I would have been quite upset and likely returned it all. A mention, a link or heads up on this would be nice on the product page, unless I am missing something.....
We can't include Bactoferm as it has to be shipped cold, similar to high temp-cheese. Apologies for the confusion, we'll be sure to add that note to our product and video description
Soak casings with some vinegar added. It denatures the meat that comes in contact with it preventing it from adhering, making peeling much easier.
I've never heard of using bactoferm cultures when making venison summer sausage. I have always used Prague Powder #2 for cure and I use a recipe from Traeger for my dry ingrediens which I combine into the meat. Margoram, salt, pepper, garlic powder, mustard seed ect. I then let the grind set covered in the fridge overnight, stuff my fibrous casings, then smoke in my Masterbuilt vertical smoker at 225 intill the meat internal is 165. Quick water bath to stop the cooking then cool in fridge.
I've never used a pre-mix seasoning and have often wondered about adding the high temp cheddar, which I think i will try soon.
Great idea adding more high temp cheese. These look terrific.
It definitely made a difference in the final product, so creamy and delicious!
@@PSSeasoning I ordered some! lol
I am currently cleaning a Master built smoker up that was used twice and then given to me.I plan on 100% using PS Seasonings products to make my first batch of deer snack sticks , deer brats, deer summer sausage and other choices at a later time. I will only do 1 thing at a time .. I have watched all types and tons of videos and I am most excited to try 100% all PS Seasonings products.
Fantastic!!!!
Good job, thanks for sharing!
Great video!
when you go to the link ti buy the seasonings, you do need to purchase dextrose and culture separately, correct?
Hi! Yes, you would need to buy those separately!
So the video states 70/30 ratio and they’re using pork butt- does the ratio change if you’re using pork trimmings?
Great recipe. So is the culture a replacement for the prague powder? Also, I love to hang my sausage in my cold basement in the winter for about 10 days to firm up and dry out a bit. It really intensifies the flavor.......game changing step so I encourage everyone to do it.
No, not a replacement just an enhancement. We're putting a few sausages in our dry ager this week - stay tuned!
No , Cure is different from culture. Buy a good book explaining process and meat science so you don't make a huge mistake.
Add spices and cure before second grind.
Unless the seasoning has large pieces!
I've tried using encapsulated citric acid to get that "tang" in my summer sausage, but it just doesn't add the right "tang". Would the product "Fermento" work as the fast fermenting culture? Also, I think PS should include the culture and dextrose in its kits.
We personally don't have any experience using Fermento, only Bactoferm which is actual live culture. We don't include it in our kits because it must be shipped on ice/refrigerated. Let us know if the Fermento works for you!
How much venison and pork do you have on the table to make?
We used 7 lbs venison and 3 lbs pork
Kinda frustrated trying to order. Luckily saw this video and realize that the kit does not have the bactoferm.... Why do you not mention this on the kit page? If I found this out after ordering I would have been quite upset and likely returned it all. A mention, a link or heads up on this would be nice on the product page, unless I am missing something.....
We can't include Bactoferm as it has to be shipped cold, similar to high temp-cheese. Apologies for the confusion, we'll be sure to add that note to our product and video description
What type of bactoferm did you use for this recipe?
Bactoferm LHP-Dry. We sell it via phone: 800-328-8313
What flavor of smoke do you recommend
We typically use Mixed Hardwood. Very versatile!