I do my own summer sausage and use 40% pork. Pork shoulder or pork butt and it seems to work the best for me. Remember one thing and never forget that when doing summer sausage with bear in it, you have to get the middle temperature of the sausage to 160 degrees and hold it for about an hour. Triganosis is a worm that is killed from cooking and cannot kill it in the freezer. When doing the cooking process, you don't cut corners doing it. Read the box when buying the cure and it will tell you how to cook and the process takes time. P.S. pardon my spelling