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Botched summer sausage #8786173 01/23/23 04:06 AM
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Nickbyrd Online Content OP
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[Linked Image]
This ever happen you any of you guys ? This is my second batch and i only did one thing different than the last batch …

Last edited by Nickbyrd; 01/23/23 04:14 AM.
Re: Botched summer sausage [Re: Nickbyrd] #8786179 01/23/23 04:15 AM
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I wouldn’t eat that.

Re: Botched summer sausage [Re: Nickbyrd] #8786183 01/23/23 04:17 AM
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What's the one thing you did different? That center section isn't cured.

Re: Botched summer sausage [Re: unclebubba] #8786188 01/23/23 04:37 AM
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Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.


I don’t think any of it is cured, just a smoke ring. If it tastes good just keep it frozen and eat it as large link sausage.


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Re: Botched summer sausage [Re: Nickbyrd] #8786217 01/23/23 06:17 AM
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If it doesn't stink, and you have a good medical policy, slice off
a piece and put it in a hot skillet and brown it and taste it
That'll tell the tale

Just me- it'd be catfish chum

Re: Botched summer sausage [Re: QuitShootinYoungBucks] #8786220 01/23/23 09:23 AM
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Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.

Originally Posted by QuitShootinYoungBucks
Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.


I don’t think any of it is cured, just a smoke ring. If it tastes good just keep it frozen and eat it as large link sausage.

I forgot to add the little curing salt pack when i was mixing in my seasonings . It was my guess that this was my problem and the reason it cooked like that in the middle . Ya think thats right?

Ps it went straight in the trash . Other than being pretty ticked off when i initially cut it open i dont roll the dice with food .

Re: Botched summer sausage [Re: Nickbyrd] #8786272 01/23/23 01:06 PM
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Low and slow is the ticket for good summer sausage.


Longhunter >>>-------> Make It Count!!!<><





Re: Botched summer sausage [Re: Nickbyrd] #8786324 01/23/23 02:14 PM
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That sucks.

Re: Botched summer sausage [Re: Hudbone] #8786379 01/23/23 03:17 PM
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Originally Posted by Hudbone
That sucks.

Big time . Even had some nice people offer up some meat for a redo . Said no thank you im done playing with my meat this season 🤣🤣

Re: Botched summer sausage [Re: Nickbyrd] #8786556 01/23/23 06:48 PM
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Originally Posted by Nickbyrd
Originally Posted by Hudbone
That sucks.

Big time . Even had some nice people offer up some meat for a redo . Said no thank you im done playing with my meat this season 🤣🤣


signature worthy banana


"everyone that lives dies but not everyone who dies lived..."

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Re: Botched summer sausage [Re: Nickbyrd] #8787322 01/24/23 08:19 PM
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That really sucks, need the curing salt to make it work.

Re: Botched summer sausage [Re: Nickbyrd] #8788002 01/25/23 10:23 PM
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Dang, that's a bummer! But I sure as heck wouldn't eat that! I'd brown it up in a skillet and serve it to my dogs.

Re: Botched summer sausage [Re: Nickbyrd] #8788321 01/26/23 12:28 PM
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Had that happen to me a long time ago from a processor except mine was nasty looking, chunked it.


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Re: Botched summer sausage [Re: Stub] #8788389 01/26/23 02:19 PM
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Originally Posted by Stub
Had that happen to me a long time ago from a processor except mine was nasty looking, chunked it.

Stub, you don't think the OP's is nasty looking? Looks pretty disgusting to me. sick

Re: Botched summer sausage [Re: Nickbyrd] #8788408 01/26/23 02:41 PM
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Originally Posted by Nickbyrd
Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.

Originally Posted by QuitShootinYoungBucks
Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.


I don’t think any of it is cured, just a smoke ring. If it tastes good just keep it frozen and eat it as large link sausage.

I forgot to add the little curing salt pack when i was mixing in my seasonings . It was my guess that this was my problem and the reason it cooked like that in the middle . Ya think thats right?

Ps it went straight in the trash . Other than being pretty ticked off when i initially cut it open i dont roll the dice with food .

Yep. Curing salt is a necessary ingredient for sure. Leaving it out would not have made the meat unsafe, You've just got to refrigerate and eat it faster. It won't keep as long.

Re: Botched summer sausage [Re: unclebubba] #8788480 01/26/23 03:56 PM
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Originally Posted by unclebubba
Originally Posted by Nickbyrd
Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.

Originally Posted by QuitShootinYoungBucks
Originally Posted by unclebubba
What's the one thing you did different? That center section isn't cured.


I don’t think any of it is cured, just a smoke ring. If it tastes good just keep it frozen and eat it as large link sausage.

I forgot to add the little curing salt pack when i was mixing in my seasonings . It was my guess that this was my problem and the reason it cooked like that in the middle . Ya think thats right?

Ps it went straight in the trash . Other than being pretty ticked off when i initially cut it open i dont roll the dice with food .

Yep. Curing salt is a necessary ingredient for sure. Leaving it out would not have made the meat unsafe, You've just got to refrigerate and eat it faster. It won't keep as long.

I tried a bite taste was off and the look of it juat kept ticking me off so i just chunked it . Lesson learned

Re: Botched summer sausage [Re: Nickbyrd] #8788485 01/26/23 03:59 PM
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I spoke with my uncle last nite about it and my chorizo (it just doesnt have that kick) . And he sent me a couple recipes for boudin and his chorizo he makes for his tamles . Ill post them up later if anybody would care for them .

Re: Botched summer sausage [Re: Nickbyrd] #8788912 01/27/23 12:56 AM
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If you ever had food poisoning before you won't take any chances..........


Make America Great Again

Re: Botched summer sausage [Re: Nickbyrd] #8791905 01/31/23 06:07 AM
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Did it hit temp?


The secret to a long life is to try not to shorten it.
Re: Botched summer sausage [Re: Nickbyrd] #8791909 01/31/23 06:22 AM
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Must say that picture is not flattering but if you cooked it like you should have and froze it, it should be safe as long as you refrigerate it and don’t let it sit around too long after thawing.


It's hell eatin em live
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