venison summer sausage pork ratio

I think I preferred the 60/40 and made the venison go further. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Indiana. Does Venison Need Fat? Fat is fundamental to creating a juicy product. So if you wanted to stay with the majority of venison in your batch of 15 lbs i would say 9.75lbs venison with 3.75lbs pork butt and add 1.5lbs pork FAT. Powered by UBB.threads™ PHP Forum Software 7.7.3. This is completely subjective, though. When it comes to making anything that requires a bind or ingredient cohesion, such as meatballs and brats, I prefer to add fat. 10 lbs of Pork Just like the title states, how much are you porkin' your venison for summer sausage? If fatback isn’t available, the next best choice is well-marbled pork butt. We use 50% ground pork shoulder. If you find someone who carries it, there’s a good chance they also have fresh casings to make sausage. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Posts: 12,582. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork. ground pork shoulder • 3 Tbsp salt • 1 Tbsp ground black pepper • 1 Tbsp dried sage • 2 tsp nutmeg • 2 tsp thyme • ½ cup cold water Directions 1. pointer . Posts: 12,529. Indiana. Just like the title states, how much are you porkin' your venison for summer sausage? 1 2 Next. Joined: Feb 2002. #9539416 01/23/15: Joined: Feb 2002. I liked how mine turned out a few years back, but I can't remember how much pork I used. Venison to pork ratio when making summer sausage? That doesn’t necessarily mean you need to add it while grinding—I often grind 100% venison that I plan to keep loose for recipes like Thai lettuce cups, taco meat, or Shepherd’s pie. I liked how mine turned out a few years back, but I can't remember how much pork I … Before that I did 60 pork/ 40 venison. pointer OP. ... bags to mix sausage. Indiana. I like the 80/20 meat to fat ratio for making sausage (which would include summer sausage). I liked how mine turned out a few years back, but I can't remember how much pork I used. Campfire 'Bwana. Fat is fundamental to creating a juicy product. Results 1 - 10 of 11 for peppered venison summer sausage. pointer . For beef stick I found using regular 80/20 GB works well. The farmer’s sausage is very similar to Elgin sausage, which can be a little spicy and is great if it is smoked. I have made mine 60/40. We like to use a 50/50 ratio of ground pork to ground venison. Add wood chips to the wood pan, close damper ¾ of the way, and increase the smoker temperature to 150°F for four hours.. Add water to the pan and increase temperature to no more than 170°F for the rest of the cooking process. Tried 85/15 and it seemed a little on the dry side. Don’t mistake this... Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. Another option is pork belly, which is the first choice for those who really disdain the taste of venison. On the other hand, an authentic sausage should be succulent. Spencer Neuharth works with a rule of tens: 10% fat for burger, 20% fat for sausage, and 30% fat for everything else (snack sticks, summer sausage). 1. Pork belly has a tendency to overpower the flavor of lean cuts, while fatback compliments them. So, for every pound of venison you’ll use a pound of pork. pointer OP. Its flavor doesn’t overpower wild game and it has a soft texture. When you’re ready to put this into practice, here are a few of our favorite recipes to try out. Summer sausage is typically made of beef and pork, or beef alone. Not summer sausage, but 50/50 on bulk breakfast and Italian sausage. Twenty percent is the minimum amount that I would add, but 30% is considered standard. Mix well in large bowl. It makes consistently great sausage, the math is simple (4 pounds meat + 1 pound fat = 5 pounds sausage; 8 pounds meat + 2 pounds fat = 10 pounds of sausage; make 5-10 pound increments from there) and if you ever need to experiment you can buy 80/20 beef already in those proportions. Venison to pork ratio when making summer sausage? Sure, you can use eggs to make it stick, but you won’t get the same mouthfeel since eggs don’t melt when cooked. On fourth day, form ... rolls. I understand a pork butt does not have as much fat as pure pork fat so what percentage of pork butt do I add to the venison for breakfast sausage and how much for summer sausage. Ingredients: 15 pounds venison; 10 pounds pork trimmings (5 pounds lean trimmings, 5 pounds fat trimmings) 7 ounces (2/3 cup) salt; 1 ounce (2 tablespoons) commercial cure; 1 ounce (2 tablespoons) mustard seed; 3 ounces (1/2 cup) pepper How Much Fat Should You Add? Venison to pork ratio when making summer sausage? SUMMER SAUSAGE. SUMMER SAUSAGE. The downside is that it’s typically only sold in butcher shops, so you might have to call around and hunt it down.

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