Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Hornseeker on August 29, 2015, 09:33:08 AM

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Title: Summer Sausage fat content
Post by: Hornseeker 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!

Title: Re: Summer Sausage fat content
Post by: Dhoey07 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%

Title: Re: Summer Sausage fat content
Post by: lokidog 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.

Title: Re: Summer Sausage fat content
Post by: The Weazle 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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Title: Re: Summer Sausage fat content
Post by: dogtuk 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

Title: Re: Summer Sausage fat content
Post by: Hornseeker 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...