OLE RASPY
12 pointer
So you use pork instead of hamburger. I’ve always used hamburger mixed with deer for summer sausage
Summer Sausage
- Thread starter Redfeather
- Start date
Redfeather
10 pointer
It's whatever you like or want to use for fat content. I like the Boston butts because I got some for a little over a buck a pound & with the exception of a small bone you just grind it all un-trimmed.
Little FR
12 pointer
I don’t add anything. Just deer.
WildmanWilson
12 pointer
That looks finer than frog hair.
I think its worth doing your own because you control the quality and take satisfaction its done the way you want. If you do a store bought seasoning just remember to take notes of what you need to change then next time so you can nail down the flavor you want. May need to add more pepper or mustard seed or whatever you like.
I think a local Amish butcher did the best you can get but they stopped making it but you can still buy the seasoning from them. Downside is they only sell the seasoning in 100 pound batches so I divide it into 25 pound batches and vacuum sealed it.
I think its worth doing your own because you control the quality and take satisfaction its done the way you want. If you do a store bought seasoning just remember to take notes of what you need to change then next time so you can nail down the flavor you want. May need to add more pepper or mustard seed or whatever you like.
I think a local Amish butcher did the best you can get but they stopped making it but you can still buy the seasoning from them. Downside is they only sell the seasoning in 100 pound batches so I divide it into 25 pound batches and vacuum sealed it.
Never heard of using beef for any sausage mix….always pork
OLE RASPY
12 pointer
The conyeager brand at rk has both recipes on the package. I just chose hamburger. It’s good.
But I may try pork this time.
Seems like I did try pork years ago and it shrunk up to much but it could been my fault. I know alittle more bout it now so I may try it😀
drakeshooter
12 pointer
When I grind deer I use pork fat for a sausage type mix and beef fat for something more like burger.
WildmanWilson
12 pointer
If it shrinks you are probably cooking too hot and the fat renders out. I use Boston butt. It's a good mix of fat and lean. Also, when you pull it off soak it in ice water until it cools down. This stops the cooking and keeps the casings tight. My last tip is don't let UPS deliver your high temp cheese if you have dogs.
Redfeather
10 pointer
Wildman is spot on.
Anytime you cook( smoke) summer sausage ,snack sticks etc at or above 170 degrees the fat will liquefy & run out of casing causing shrinkage.
Anytime you cook( smoke) summer sausage ,snack sticks etc at or above 170 degrees the fat will liquefy & run out of casing causing shrinkage.
OLE RASPY
12 pointer
Yea I smoked them last season 22 rolls and all them turned out good. Smoked at 150 but it took several hrs. But I got that to a T. I’m gonna try pork butts this time.
@Little FR you only do deer in the casing. That’s interesting. Always thought you had to have beef or pork. What’s your recipe.
Little FR
12 pointer
They say if you don’t add fat it’s not sausage at all. Meh.
There are a lot of people that use vegetables or oil in lieu of fat.
I just use fatty pieces off the deer. Not possible in early season but you have plenty of fat on flanks and hams this time of year. Even around Backstrap.
kenbuckyblu
6 pointer
bondhu
12 pointer
Got a shipment today.
Perfect time for high temp cheese avoidance training.
Perfect time for high temp cheese avoidance training.
