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Author Topic: Summer Sausage fat content  (Read 2358 times)

Offline Hornseeker

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Summer Sausage fat content
« on: August 29, 2015, 09:33:08 AM »
With game meat, elk, deer whatever, what's the lowest prom fat content I can go and still get a cohesive non crumbly stick of sausage??

I want to go lean as possible...

Feedback appreciated!

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Offline Dhoey07

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Re: Summer Sausage fat content
« Reply #1 on: August 29, 2015, 09:48:30 AM »
Not sure about how low you can go, but I buy a pork butt from cash and carry and run 20%

Offline lokidog

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Re: Summer Sausage fat content
« Reply #2 on: August 29, 2015, 12:31:34 PM »
I don't add any fat by itself, just lean pork shoulder, one part to four so 20% of finished product.

Offline The Weazle

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Re: Summer Sausage fat content
« Reply #3 on: August 30, 2015, 01:10:56 AM »
I've done 30 deer and 10 pork shoulder, cured overnight, ran back through grinder and stuffed, smoked, and vacuum sealed.  Never had a problem with it being crumbly.


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Re: Summer Sausage fat content
« Reply #4 on: August 30, 2015, 09:59:23 AM »
use a meat binder Soy Protein you wont need to add any fat but the pork will give it a better taste
happyness is a full smoker

Offline Hornseeker

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Re: Summer Sausage fat content
« Reply #5 on: September 01, 2015, 06:10:13 AM »
Thanks all
We used about 1/4 pork butt... So true fat content was pretty low. Then I cooked it too long... And... It got dry and is not the best...
Chuck Norris puts the "Laughter" in "Manslaughter"

 


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