Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: DoubleJ on January 15, 2013, 02:17:21 PM
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I have my deer ground. I also have a proper amount of pork but, it's pork tenderloin, and pretty lean. Is this ok or do I really need to go and buy a fattier cut of pork?
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When making mine, i go to the store and buy the fatiest pork roast i can find and then buy 2-3 pounds of cheap bacon that's mostly fat anyway. Definetely don't want your sausage to be dry
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Fred Mayer sells pork bacon fat cuts for dirt cheap, I would add that to your mix.
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I dont use any fat in my summer sausage. I use 12 pounds deer meat and 3 pounds of pork shoulder. Put a water pan in your smoker and smoke it according the directions on your seasoning kit. Put it in the fridge till cooled through, cut it up, vacuum seal and freeze. My summer sausage gets great reviews, and is never dry. I think the pan of water in the smoker, then a few hours in the fridge with the condensation sticking to it keeps it from drying out. Word to the wise, don't use the kitchen fridge for this, use your beer fridge in the garage, cause everything in it is gonna smell like smoked meat, and your wife isnt gonna like it!
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If you don't want to use your fridge to get it cooled after smoking, just lay them in a cold water bath for 5-10 minutes, just enough to get the temp from smoking down. Then let them air dry for an hour. Don't forget to throw some whole mustard seed in your recipe before you mix it up. You will be thanking me later! And don't forget the pictures.
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Ended up finding some country style pork ribs on sale, 5lbs for $6 and used that. Turned out great.
