Summer sausage

[follow maggie]

So I’m going to learn to make summer sausage. I’m figuring to use hamburger for the first couple batches so as not to ruin my deer meat. I saw a recipe for beef summer sausage that says to mix the hamburger with pork. I always thought the use of pork was to hold the sausage together because game meat has so little fat. Is it necessary to add the pork to the hamburger?

[brew]

No expert but I make about 65 lbs of summer sausage a year.  I use the Hi Mountain seasoning mix/casings.  Each box says it will do 30 lbs.  I use about 24 lbs of venison and 8-9 pounds of pork shoulder.  If your burger is around an 80/20 mix I think you should be fine

[pickardjw]

I think he posted it here too, but can't find it. Here's a link to @92xj 's process. I followed it with my pellet smoker and it turned out great.

https://rokslide.com/forums/threads/making-summer-sausage-and-smokehouse-build-kinda.288091/

[92xj]

Found it, finally.
https://hunting-washington.com/smf/index.php/topic,275383.msg3739635.html#msg3739635

I've never done SS with beef burger.  I would shoot for a final ratio of 25 to maybe 30% fat, max. 

[pickardjw]

When you get to the deer sausage, mine was 90/10 with pork belly. Cross section here to show the final product fat content. I wouldn't have wanted to add more.

[follow maggie]

Thanks for the input. I’m going to take the first swing this week!

[huntnnw]

70/30 is the standard ratio when using lean meats and fat. I will not use less fat. Pork has nothing to do with holding it together it’s the fat so it is not dry. Do not over heat your sausage or you will basically cook the fat out. I step my smoker up from 125 to 180deg pull when at 155 and immediately into ice baths to stop the cooking.

[CarbonHunter]

It’s mostly personal preference. Most recipes call for 20-30% max for pork fat but if you want it to be more like what you would buy in the store you can increase the pork content.

[hunter399]

It’s mostly personal preference. Most recipes call for 20-30% max for pork fat but if you want it to be more like what you would buy in the store you can increase the pork content.

Personal preference sounds correct.
Summer sausage I've made adding nothing turns out ok for me.
I've also have added ,bacon,ham,pork fat,beef hamburger,just all kinds of stuff that has high fat content. Turns out good also.

If your making a burger, breakfast sausage,brat,style products probably more important to add fat.

Again all boils down to personal preference.

[yogi]

I have made a few batches of summer sausage using jimmy dean breakfast sausage 24 pounds venison 6 pounds breakfast sausage regular or if you like a little spice you can use the jalapeño breakfast sausage. I use the hi-county 30 lb summer sausage season mix 

[follow maggie]

Thanks everyone. There’s good info here that I didn’t know.

[Buckjunkie]

When you get to the deer sausage, mine was 90/10 with pork belly. Cross section here to show the final product fat content. I wouldn't have wanted to add more.

That meat color looks awesome. So many of the commercial products are light color, so I don’t trust what they put in the mix.

[Rob]

I took my first whack at it last year....  My first thought after making a test batch with burger was why did I wait so long to do this!  So good.

The deer was better than the beef, and the hands down winner by all who try it is the bear.  Don't know what it is about bear meat but it makes outstanding summer sausage. 

[AL WORRELLS KID]

 "Lunch for a Buck"...Memories 

[follow maggie]