Epub The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock and Wild Game - Revised and Expanded Edition (Complete Meat)

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Chapter 11: Sausages                                Cooked summer sausage should first be put through a fermentation cycle at 95 to 100 degrees Fahrenheit if a lactic acid starter culture is used. Then the temperature should be slowly raised until an internal temperature of 158 degrees Fahrenheit is reached during the next three to four hours to finish cooking. Smoking takes place during cooking, and the amount can vary depending on your preference. Once cooking is finished, the sausage should be cooled to complete the process.     Many sausages consist of less valuable parts of animal carcasses, such as meat trimmings and fats that are less edible or might otherwise be discarded, which have accumulated from carcass fabrication. Fats add juiciness and flavor to sausages but add little nutritional value to the final product.     Thin, light-colored casings manufactured from beef collagen are often used for fresh sausages. Certain types cannot be used for smoking because they can

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