Fermenting summer sausage (2024)

As I understand, and this is from me reading as I plan to do it my self some day, you use Pink Salt 2 for a start, and then need the bacteria spray etc. Then it sits in a climate controlled enviroment to properly the good bacteria etc etc. I'd just snag up a book on this one. This is where I shy away from reading internet articles and get a book from a professional.

I just never heard of fermented summer sausage my self..

Out of curiousity; toss the link up? If it means ferment and then it says 1-2 days, that is still pink salt 1 time, it's more to let the flavours meld. I'm now curious to see the recipe my self!

Fermento & ECA will not ferment the meat. Both are activators to give a sour or tang to the meat.
For real fermented sausage you need to use a fermenting agent of the Bactoferm line or other agents found in other countries. Most bacto agents are used with cure #2. However you can use Safepro F-LC with either cure 1 or 2.

Info on Safepro F-LC

Safepro F-LC - Pediococcus Acidilactici (Lactic Acid - Fast Ferment), Lactobacillus Curvatus (Lactic Acid - Acid Production) and Staphylococcus Xylosus (Curing - Flavor & Color)

This culture can produce a slow traditional acidification product at low temps. (Less than 77° F) or a fast U.S. style fermented product at higher temps. (95°F-115°F).

An excellent product that has built in protection against listeria which is useful when making product at home where conditions are often poorer than at a commercial processor

How to use: Dilute with 1 cup of chlorine free water and let sit for 20 minutes to "Wake Up" the bacteria. When using a cure (# 1 or # 2) mix the cure with this culture. Mix all seasoning and spices into meat, then add this culture at a rate of 25 g to 200 lb of meat.

For small batches dilute 1/2 tsp. of culture into 1/2 cup of chlorine free water

I forgot about Backslop.

Back slopping. This is what the old timers called a process where part of the old already fermented batch of sausage was thrown back into the new mix. The already fermented product contained the necessary micro-organisms to start the fermentation of the new batch. This is also sometimes described as “spontaneous” fermentation. This form of fermentation in not utilized in industrial use in the US any longer, due to potential for contamination.

(This is your decision)

This recipe makes excellent fermented summer sausage. I only made it once, but it tasted as good as any summer sausage I ever had and I’ve lived in Wisconsin most of my life! Fermented sausage is challenging, but I was able to pull it off with basic sausage making equipment. Give it a try and let us know how it turned out.

https://www.meatsandsausages.com/sausage-recipes/summer-sausage