Help with Pepperettes & SS

[Doug]

I have decided to start doing my own pepperettes and summer sausage with the goose meat in the freezer. I have checked a few recopies and two of the ones that I wish to make call for "Fermentor" or "Encapsulated Acidic Acid", both of which give the SS that 'bite'. I can only fine Fermentor on line from the States; BUT, I am not paying the price for that. Encapsulate Acidic Acid will give it that same 'bite'; but the only place I can find it is at Herfords and the price of shipping is fairly high, actually more that the cost of a pound.

Where do you get these? Or what do others use?

I prefer dealing within Canada. As I Robert De Niro says F#*K Trump!

[jlmorgan]

Check with your local butcher shop where they make SS and pepperettes, they will probably sell you what you need.

[vom Dufenshmirtz]

Making good fermented sausage is an art.
Try using meat without shot damage, goose meat usually doesn't qualify.
I can't help you with the chemicals, but there's sausage making book you could get by some Polish guy, it covers everything. Also, if you could ask some Menonites how they make the summer sausage it'd be useful.
I doubt they use any fancy stuff.
Let me know if you find a good recipe

[greatwhite]

Sausage isn't difficult to make but there is more work involved to make peperites

[alfoldivandor]

I can give you recipe for Hungarian sausage , you can smoke cure it or freeze it ....?

Sausage isn't difficult to make but there is more work involved to make peperites

[Jerryklimczuk]

I have decided to start doing my own pepperettes and summer sausage with the goose meat in the freezer. I have checked a few recopies and two of the ones that I wish to make call for "Fermentor" or "Encapsulated Acidic Acid", both of which give the SS that 'bite'. I can only fine Fermentor on line from the States; BUT, I am not paying the price for that. Encapsulate Acidic Acid will give it that same 'bite'; but the only place I can find it is at Herfords and the price of shipping is fairly high, actually more that the cost of a pound.

Where do you get these? Or what do others use?

I prefer dealing within Canada. As I Robert De Niro says F#*K Trump!

Fermenting sausage is a form of curing meat to prevent spoilage. Famous fermented sausages are salami and chorizo style dry sausages. If you are doing summer sausage or pepperettes then fermenting is not required as you can get away with using nitrite or (pink salt) as you are going to be smoking at higher temperatures. You can buy this at any butcher shop or restaurant supply store, not very common to buy in a regular grocery store.
Fermenting of sausages is a very precise and involved process that involves a lot of trial and error. If done wrong, you lose all your meat and it can make you very sick. Fermenting involves using bacterial cultures to basically do a controlled spoiling of the meat, if the cold smoke and humidity isnt controlled perfectly it can go bad quick.

Most sausages are made using nitrite, it is an excellent preservative and the smoking and humidity isnt as crucial as long as your internal temps are reached.

To be honest, the easiest way to make pepperettes is to use a jerky seasoning kit and a jerky gun with the pepperette attachment.

Just an opinion from a big Polish guy thats been making sausages since he was a kid.

Cheers. (NA ZDROWIE)

[Gregoire1960]

https://www.tscstores.com/3OZ-ENCAPS...ID-P32381.aspx

[johny]

Waterfowl should NEVER be used for fermented sausage.
The way they are killed with multiple wound tracks including GI hits make meat contamintion guaranteed.

I have made lots of Salami, Summer Sausage in the past 20 years.
Always with broadside heart/lung shots on standing deer that never ran more then a few steps after the hit.
No problem making Salami with CLEAN killed meat like deer (or moose).
There is no such thing as CLEAN KILL (bacteriologically speaking) when it comes to waterfowl.

I like living too much to take a chance on fermenting ducks or geese.

But I do have a fantastic fresh sausage recipe for all waterfowl. And that includes ducks of all species including everything from mallards to mergansers, plus geese, plus coots.
Everyone says it is the best sausage we make.
Yeah, the math is a bit weird as far as meat ingredients but it works out easily if all you use is ducks.
If you have lots of meat--like geese-- then get out the calculator and adjust the volumes.

CALIFORNIAN ITALIAN DUCK

6 lb. Meat (20% fat) that is (4Lb. 13oz. duck meat + 1Lb 3oz. pork fat)
1 ¼ tsp fennel seeds
6 tbsp craisins (finely pre-chopped) then put it through meat grinder with meat for even mix
1 tsp red pepper flakes
1 tsp Cure #1 in 1/3 cup water
5 tsp salt
1 tsp garlic powder
1 ½ tsp white pepper
2 tbsp parsley chopped finely
¼ tsp clove powder
1/3 cup soy protein concentrate
1/3 cup milk powder

Grind the fennel and pepper flakes in a spice grinder.
Mix with the other dry ingredients.
Mix with the meat and Cure.
Stuff into 35mm casings.

If the majority of duck is divers—lawn darts, buffies, goldeyes—add a pound of American bacon. No change in salt or Cure. Top up other ingredients about 20%.

[Rick in Muskoka]

I purchase most of my sausage making supplies from: www.stuffers.com. They are a Canadian company out in BC with reasonable shipping costs. I have made good pepperettes with goose but always smoked them in my Bradley smoker.