collapse

Advertisement


Author Topic: No pork needed here! Why do you add pork?  (Read 1613 times)

Offline fowl smacker

  • Non-Hunting Topics
  • Trade Count: (+3)
  • Sourdough
  • *****
  • Join Date: Oct 2013
  • Posts: 2095
  • Location: Castle Rock
  • Groups: DU, Delta Waterfowl, RMEF, Friends of the Cowlitz
No pork needed here! Why do you add pork?
« on: December 05, 2023, 09:50:28 AM »
I've been experimenting with my summer sausage and pepperoni recipes.  I've done some with pork before.  I did all this years with no pork, and it has been as good if not better.  So my question to you is...why do you add pork?  I don't think I ever will again.  Most recent batch of jalapeño & cheddar deer summer sausage.

Offline Taco280AI

  • Past Sponsor
  • Trade Count: (+5)
  • Frontiersman
  • *****
  • Join Date: Jan 2013
  • Posts: 2657
  • Location: FL350
Re: No pork needed here! Why do you add pork?
« Reply #1 on: December 05, 2023, 09:55:06 AM »
Mind posting your recipe?

Offline fowl smacker

  • Non-Hunting Topics
  • Trade Count: (+3)
  • Sourdough
  • *****
  • Join Date: Oct 2013
  • Posts: 2095
  • Location: Castle Rock
  • Groups: DU, Delta Waterfowl, RMEF, Friends of the Cowlitz
Re: No pork needed here! Why do you add pork?
« Reply #2 on: December 05, 2023, 10:04:14 AM »
Mind posting your recipe?
I just buy the ready to go seasoning kits at Bob's.   I do 15lbs at a time to make things easier.  Then you just use one of the packets of seasoning and one packet of cure instead of measuring (which isn't that big of a deal), and I add high temp cheese (1lb per 10lb of meat) so I use 1.5 one lb packages per batch.  Start on the smoker at 120 degrees with no smoke for 1 hr, then 140 degrees with smoke for an hr, then 160 degrees with smoke for half hr, followed by 180 degrees until internal temp reaches 156 degrees.  I will stair step up from 180 5 or 10 degrees up to 205 to help speed up reaching final temp.  Making your own is actually really easy.

Offline C-Money

  • Non-Hunting Topics
  • Trade Count: (0)
  • Explorer
  • ******
  • Join Date: Sep 2008
  • Posts: 10576
  • Location: Grant County
  • Self proclaimed 3pt master
Re: No pork needed here! Why do you add pork?
« Reply #3 on: December 05, 2023, 10:09:25 AM »
That looks amazingly good!! :drool:
I felt like a one legged cat trying to bury a terd on a frozen pond!

Offline GASoline71

  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Aug 2012
  • Posts: 601
  • Location: Whidbey Island, WA
    • https://www.facebook.com/gary.strassburg.7?ref=bookmarks
  • Groups: Conservation Coalition of Washington, ABF WA Chapter, F4WM, WWC
Re: No pork needed here! Why do you add pork?
« Reply #4 on: December 05, 2023, 10:12:12 AM »
Are you using the fat off the deer?  Deer fat can have obnoxious flavor, is why I will tyrim off all deer fat and add a bit of pork or pork fat to my sausage recipes.

Gary
One does not hunt in order to kill; on the contrary, one kills in order to have hunted. If one were to present the sportsman with the death of the animal as a gift he would refuse it. What he is after is having to win it, to conquer the surly brute through his own effort and skill with all the extras that this carries with it: the immersion in the countryside, the healthfulness of the exercise, the distraction from his job. ~ Jose Ortega y Gasset

Offline fowl smacker

  • Non-Hunting Topics
  • Trade Count: (+3)
  • Sourdough
  • *****
  • Join Date: Oct 2013
  • Posts: 2095
  • Location: Castle Rock
  • Groups: DU, Delta Waterfowl, RMEF, Friends of the Cowlitz
Re: No pork needed here! Why do you add pork?
« Reply #5 on: December 05, 2023, 10:13:32 AM »
Are you using the fat off the deer?  Deer fat can have obnoxious flavor, is why I will tyrim off all deer fat and add a bit of pork or pork fat to my sausage recipes.

Gary
No, I am meticulous about removing fat and silver skin from my critters.  Just makes for a better end product.

Online JWBINX

  • Political & Covid-19 Topics
  • Trade Count: (+1)
  • Scout
  • ****
  • Join Date: Nov 2013
  • Posts: 337
  • Location: washington
  • Groups: LIFE NRA, RMEF
Re: No pork needed here! Why do you add pork?
« Reply #6 on: December 05, 2023, 10:25:27 AM »
Looks really good-Yummy!

Offline GASoline71

  • Trade Count: (0)
  • Longhunter
  • *****
  • Join Date: Aug 2012
  • Posts: 601
  • Location: Whidbey Island, WA
    • https://www.facebook.com/gary.strassburg.7?ref=bookmarks
  • Groups: Conservation Coalition of Washington, ABF WA Chapter, F4WM, WWC
Re: No pork needed here! Why do you add pork?
« Reply #7 on: December 05, 2023, 10:37:58 AM »
Are you using the fat off the deer?  Deer fat can have obnoxious flavor, is why I will tyrim off all deer fat and add a bit of pork or pork fat to my sausage recipes.

Gary
No, I am meticulous about removing fat and silver skin from my critters.  Just makes for a better end product.

Excellent.  The final product looks fantastic.  I'm going to have to experiment with that on my next summer sausage we make.  How is the texture?  It isn't too "solid" is it?  Tough isn't the right word here, but I think it would have a bit more "chew" to it with zero fat in it.

Gary
One does not hunt in order to kill; on the contrary, one kills in order to have hunted. If one were to present the sportsman with the death of the animal as a gift he would refuse it. What he is after is having to win it, to conquer the surly brute through his own effort and skill with all the extras that this carries with it: the immersion in the countryside, the healthfulness of the exercise, the distraction from his job. ~ Jose Ortega y Gasset

Offline fowl smacker

  • Non-Hunting Topics
  • Trade Count: (+3)
  • Sourdough
  • *****
  • Join Date: Oct 2013
  • Posts: 2095
  • Location: Castle Rock
  • Groups: DU, Delta Waterfowl, RMEF, Friends of the Cowlitz
Re: No pork needed here! Why do you add pork?
« Reply #8 on: December 05, 2023, 10:40:03 AM »
Are you using the fat off the deer?  Deer fat can have obnoxious flavor, is why I will tyrim off all deer fat and add a bit of pork or pork fat to my sausage recipes.

Gary
No, I am meticulous about removing fat and silver skin from my critters.  Just makes for a better end product.

Excellent.  The final product looks fantastic.  I'm going to have to experiment with that on my next summer sausage we make.  How is the texture?  It isn't too "solid" is it?  Tough isn't the right word here, but I think it would have a bit more "chew" to it with zero fat in it.

Gary
Seems very close to the same as with pork.  The cheese probably helps.

Online Karl Blanchard

  • Trade Count: (+21)
  • Old Salt
  • ******
  • Join Date: Aug 2008
  • Posts: 9990
  • Location: Selah, WA
  • Jonathan_S hunting apparel prostaff
  • Groups: Sitka Gear Fan Boy for LIFE
Re: No pork needed here! Why do you add pork?
« Reply #9 on: December 05, 2023, 10:40:30 AM »
That looks fantastic!

I've done it both lean and fatty and I now have settled on adding fat because in my sausage making I've found it binds everything better and gives it better flavor and texture :twocents:
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

Aaron's Profile:  http://hunting-washington.com/smf/index.php?action=profile;u=2875
Aaron's Posts:  http://hunting-washington.com/smf/index.php?action=profile;area=showposts;u=2875
Aaron's Facebook:  https://www.facebook.com/aaron.blanchard.94

Online Karl Blanchard

  • Trade Count: (+21)
  • Old Salt
  • ******
  • Join Date: Aug 2008
  • Posts: 9990
  • Location: Selah, WA
  • Jonathan_S hunting apparel prostaff
  • Groups: Sitka Gear Fan Boy for LIFE
Re: No pork needed here! Why do you add pork?
« Reply #10 on: December 05, 2023, 10:41:11 AM »
Are you using the fat off the deer?  Deer fat can have obnoxious flavor, is why I will tyrim off all deer fat and add a bit of pork or pork fat to my sausage recipes.

Gary
No, I am meticulous about removing fat and silver skin from my critters.  Just makes for a better end product.

Excellent.  The final product looks fantastic.  I'm going to have to experiment with that on my next summer sausage we make.  How is the texture?  It isn't too "solid" is it?  Tough isn't the right word here, but I think it would have a bit more "chew" to it with zero fat in it.

Gary
Seems very close to the same as with pork.  The cheese probably helps.
cheese is the answer to almost everything minus ice cream  :chuckle:
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

Aaron's Profile:  http://hunting-washington.com/smf/index.php?action=profile;u=2875
Aaron's Posts:  http://hunting-washington.com/smf/index.php?action=profile;area=showposts;u=2875
Aaron's Facebook:  https://www.facebook.com/aaron.blanchard.94

Offline nwwanderer

  • Non-Hunting Topics
  • Trade Count: (+2)
  • Frontiersman
  • *****
  • Join Date: Sep 2010
  • Posts: 4128
Re: No pork needed here! Why do you add pork?
« Reply #11 on: December 05, 2023, 10:51:01 AM »
Trade pig fat for cow fat, cheese, looks great!!  Thanks

Online Karl Blanchard

  • Trade Count: (+21)
  • Old Salt
  • ******
  • Join Date: Aug 2008
  • Posts: 9990
  • Location: Selah, WA
  • Jonathan_S hunting apparel prostaff
  • Groups: Sitka Gear Fan Boy for LIFE
Re: No pork needed here! Why do you add pork?
« Reply #12 on: December 05, 2023, 10:52:41 AM »
Trade pig fat for cow fat, cheese, looks great!!  Thanks
I made the switch to beef fat a few years ago and I'll never go back. So good!
It is foolish and wrong to mourn these men.  Rather, we should thank god that such men lived.  -General George S. Patton

Aaron's Profile:  http://hunting-washington.com/smf/index.php?action=profile;u=2875
Aaron's Posts:  http://hunting-washington.com/smf/index.php?action=profile;area=showposts;u=2875
Aaron's Facebook:  https://www.facebook.com/aaron.blanchard.94

Offline highside74

  • Political & Covid-19 Topics
  • Trade Count: (+11)
  • Frontiersman
  • *****
  • Join Date: Oct 2009
  • Posts: 4490
  • Location: Eatonville wa
Re: No pork needed here! Why do you add pork?
« Reply #13 on: December 05, 2023, 10:56:37 AM »
Pork adds fat, flavor and moisture. Is it necessary? No. But it's yummy

Offline hunter399

  • Political & Covid-19 Topics
  • Trade Count: (0)
  • Old Salt
  • ******
  • Join Date: Feb 2014
  • Posts: 7667
  • Location: In Your Hunting Spot
  • If you know me,then you know I give zero #&$@$
  • Groups: NRA RMEF
Re: No pork needed here! Why do you add pork?
« Reply #14 on: December 05, 2023, 10:58:07 AM »
I don't add any pork.
Of course trim off as much fat as possible.
A few years ago ,I did some bear summer sausage.
Didn't add anything,turned out great,bear meat kinda greasy anyway.
So I started doing it with deer also,turned out great also.

I haven't done the cheese,but have used green olives,or jalapeno.
In my summer sausage with success.
But ya I don't add any pork or beef anymore.
Plus it's an all wild game product,tastes just as good without.
Less greasy, Honestly I believe It would last longer unrefrigerated without the extra fat.

Looks like you found out the truth,it's pretty good without it.
I found that out,I'll never go back to adding pork or beef.
« Last Edit: December 05, 2023, 11:03:47 AM by hunter399 »
I rather piss in the wind,then have piss down my back.

 


* Advertisement

* Recent Topics

Need a good chest holster by JakeLand
[Today at 03:04:12 PM]


Started Black Lab Puppies - Ready In April by rainshadow1
[Today at 03:03:28 PM]


Lookiing for 257 Roberts factory ammo and Brass by JBar
[Today at 02:49:32 PM]


Here goes idaho by huntnnw
[Today at 02:29:06 PM]


Is there an elephant in the room by Special T
[Today at 02:27:51 PM]


Cougar/Bear Studies from Other Game Departments by idaho guy
[Today at 02:22:07 PM]


2024 sheds…..let’s see em’ by elkrack
[Today at 02:13:11 PM]


Esee Izula Knife by johns8168
[Today at 01:50:37 PM]


.338 experience? by Ridgeratt
[Today at 01:39:51 PM]


Idaho Elk City Zone & Unit 1 by versydus
[Today at 12:44:18 PM]


1x scopes vs open sights by JakeLand
[Today at 12:12:40 PM]


Oregon deer hunt pics by VikingMidget
[Today at 12:07:00 PM]


WTT CCI 450 Primers by dreadi
[Today at 11:47:56 AM]


Archer creek by DeadedKing
[Today at 11:28:24 AM]


Seal a bear by bearpaw
[Today at 11:09:24 AM]


Cool mount by time2hunt
[Today at 11:08:38 AM]


F.S LEFT HANDED MATHEWS V3 31 BOW IN GREAT SHAPE $1000 OBO by grousetracker
[Today at 10:53:28 AM]


Pay it Forward by Ronquillo08
[Today at 10:24:41 AM]


Exo Mountain Gear K4 2000 Pack and Extras by johns8168
[Today at 09:57:01 AM]


American Legion Post #14 Spring Drawing by pianoman9701
[Today at 09:39:19 AM]

SimplePortal 2.3.7 © 2008-2024, SimplePortal