2021年2月23日 · Cervelat is semi-dry sausage with completely different cooking process: cooked, smoked longer, dried for several days, time for moisture equalization, smaller casing diameter. Cotto salami and cervelat have completely different texture and taste. Saying that, please keep in mind that there are many other recipes on how to make Cervelat.

2022年2月26日 · Cervelat is about any mildly seasoned, cured, smoked, semi-dry sausage that includes most "Summer sausage" formulations. I wanted to take it to a new level so I went a tick spicier on pepper, added hi-temp cheese and some jalapeno peppers. My goal with this batch was to enjoy it chilled with...

2009年11月30日 · Looking over Rytek's book, I noticed a recipe called Cervelat Summer Sausage (page 359, 4th Edition), which called for, among other things, beef hearts. Just so happens I had some frozen beef hearts left over from a piece of calf we got from friends, along with some beef chuck and pork fat.

2019年2月23日 · I like John Morrell cervelot and bought some of the seasoning from Owens BBQ. Taste is close but not quite where it needs to be so the next batch I am going to add some Fermento to give it a little tang which I think will get it pretty close. Made sausage many times but always have a lot of...

2022年3月5日 · A buddy liked my recent Cervelat so I helped him with his own batch using a more traditional summer sausage recipe. The smoke times and sous vide times were essentially the same as I've been using, but on this batch a rind has formed and maybe 1/8" is drier.

2016年10月27日 · I like making summer sausage with 2/3rds red meat to 1/3rd fairly lean pork. For cooking I like just setting in the smoker to dry at 100º for the first hour, then bump to 130º adding smoke for a couple more hours and then bump it to 170º (I never go higher than 190º) to an interanl meat temp of 155º.

2025年1月15日 · So I found a couple pounds of ground venison in freezer that a couple years old. I used 1/2 lb to make tacos and tasted good. I now have 1.5 pounds. There is no added fat. I have never made summer sausage before and think that might be a good way to use it. Can someone point me in the right...

2021年4月27日 · I have made my own fresh sausage and have had many batches of venison summer made. Some good, some bad and very few awsome. Unfortunately the most awsome one went out out business. So I decided to take a crack at making my own summe sausage. I went with the Hi Mountain due to availability and...

2024年10月29日 · keep the meat under 38F while cutting grinding, stuffing, mixing. get the mixture nice and sticky "protein extration"

2009年12月1日 · In search for a good venison salami I noticed the one in Ryteks book calls for corn syrup solids. I was wondering if perhaps there was something else that I could use as a substitute. If anyone can post or pm me a recipe of something tried and true I would be most appreciative. I enjoy...