First Attempt at Fermented Sausage...Should I Eat It?

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First Attempt at Fermented Sausage...Should I Eat It?

Postby pjviitas » Tue Apr 19, 2016 1:20 am

First time post.

So I just finished my first attempt at fermented sausage using this recipe:
https://photos.google.com/share/AF1QipMZpf_Yp7WSScMHCRAHlCvTP4KJD9S5LcvooyYdhHwtCSc3TiyMoYjMiS0V4-D0nQ/photo/AF1QipO3BItWMAU2BqTbxvvytQD-cz0RNDAtZcKBIdmV?key=OUEyelM0enhWcEhfLThzdmxjOFdkMmJBUVpxbG93

I pretty much followed the ingredient list to the letter except for the following:
1. I didn't grind my own meat
2. I used twice as much of a different culture because it was 9 months past the expiry date.
3. The fermentation temperature was around 90F not 100F

Culture used is shown below:
https://photos.google.com/share/AF1QipMZpf_Yp7WSScMHCRAHlCvTP4KJD9S5LcvooyYdhHwtCSc3TiyMoYjMiS0V4-D0nQ/photo/AF1QipNfIntsdoCVT2nAwLA850ZX8dbVGvJcHfSBQwiu?key=OUEyelM0enhWcEhfLThzdmxjOFdkMmJBUVpxbG93

I included a test sample in the fermenter which looked like this after 24hrs:
https://photos.google.com/share/AF1QipMZpf_Yp7WSScMHCRAHlCvTP4KJD9S5LcvooyYdhHwtCSc3TiyMoYjMiS0V4-D0nQ/photo/AF1QipN1LGpKrywOYfhr6JiDAQawdsR_kKbWJiOS69Ch?key=OUEyelM0enhWcEhfLThzdmxjOFdkMmJBUVpxbG93

The test sample also exhibited the following characteristics:
1. Kind of a sour ammonia type smell
2. When removed from the sample cup...the sample had set very firm...almost the consistency of silicon sealant
3. Kind of a light bitter tart type taste

I am no expert at pH testing and tried the following tests using pH test ribbon:
1. Lay directly on top of sample
2. Lay directly on top of sample and add a bit of distilled water
3. Small bit of sample with 2 x parts of distilled water
4. Entire sample with 2 x parts of distilled water

The nearest I could make out was that the pH was about 5.2
https://photos.google.com/share/AF1QipMZpf_Yp7WSScMHCRAHlCvTP4KJD9S5LcvooyYdhHwtCSc3TiyMoYjMiS0V4-D0nQ/photo/AF1QipNThGmcoXVbdU_X70vACxVsuJCE0pHe1ZPpVVUm?key=OUEyelM0enhWcEhfLThzdmxjOFdkMmJBUVpxbG93

After coming out of the smoker the sausage looks and smells great however for no good reason I feel like I should start out with a small bite and wait 24 hours....am I being paranoid?
https://photos.google.com/share/AF1QipMZpf_Yp7WSScMHCRAHlCvTP4KJD9S5LcvooyYdhHwtCSc3TiyMoYjMiS0V4-D0nQ/photo/AF1QipP9bkHOLLpsRWd-Jx0iGm0BKXJJ6vf3-pCGnFVu?key=OUEyelM0enhWcEhfLThzdmxjOFdkMmJBUVpxbG93
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Re: First Attempt at Fermented Sausage...Should I Eat It?

Postby NCPaul » Tue Apr 19, 2016 5:50 pm

welcome to the forum. :D Did you reach the internal temperature specified in the smoking step? If so, I believe you will be fine. I am fermenting some summer sausage today so I look forward to your results. I will be giving it two days of cold smoke before cooking it.
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Re: First Attempt at Fermented Sausage...Should I Eat It?

Postby pjviitas » Tue Apr 19, 2016 9:47 pm

I did indeed get the internal temp to 160.

I will give it a taste and report back.
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Re: First Attempt at Fermented Sausage...Should I Eat It?

Postby pjviitas » Wed Apr 20, 2016 3:27 am

Ok so this is what it looks like inside...looks great
https://photos.google.com/share/AF1QipMZpf_Yp7WSScMHCRAHlCvTP4KJD9S5LcvooyYdhHwtCSc3TiyMoYjMiS0V4-D0nQ/photo/AF1QipNSnDaYxGImM0BOAMJP8PjIYI44MkeD1mLrwBLv?key=OUEyelM0enhWcEhfLThzdmxjOFdkMmJBUVpxbG93

consistency is firm
smell is tangy smoky
taste is tangy smoky...tastes like summer sausage but better

so the clock is ticking...its been 3.5 hours and I feel fine.
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Re: First Attempt at Fermented Sausage...Should I Eat It?

Postby NCPaul » Wed Apr 20, 2016 10:14 am

It looks great. :D You've just made the first of many fermented cooked sausages. I like it with crackers, cheese and a cold beer.
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Re: First Attempt at Fermented Sausage...Should I Eat It?

Postby johngaltsmotor » Wed Apr 20, 2016 11:27 am

As long as you used the curing salts and go to temperature you should be fine.
The difference in fermentation temperature would affect the flavor profile (how tangy/sour it is) based on the bacteria being at a less than ideal temperature to develop lactic acid for that particular bacteria type, but it wouldn't affect the safety for a hot smoked sausage. pH can be a real pain to measure using litmus paper.
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