#3109591 - 01/04/13 06:55 PM
summer sausage?
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vanleerbuckbuster
8 Point
Registered: 10/04/09
Posts: 1138
Loc: Dickson, Tennessee
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when making summer sausage. Should i have my pork fat already mixed in the ground venison before i cure it? also how long should i let it cure? Oh and im using 10lbs venison 2lbs pork fat. thanks
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#3109781 - 01/04/13 08:40 PM
Re: summer sausage?
[Re: vanleerbuckbuster]
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archer19
8 Point
Registered: 10/14/08
Posts: 2035
Loc: Erwin, TN
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Mix all meats and spices with cure.
Mix twice per day for 3 or 4 days.
Keep refrigerated between 34 to 38 degrees
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#3120982 - 01/12/13 07:25 PM
Re: summer sausage?
[Re: archer19]
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strshooter;)
Button
Registered: 01/11/13
Posts: 14
Loc: tennessee
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Mix all meats and spices with cure.
Mix twice per day for 3 or 4 days.
Keep refrigerated between 34 to 38 degrees
That's how we do it.
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#3121337 - 01/12/13 11:07 PM
Re: summer sausage?
[Re: strshooter;)]
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Mike Belt
TnDeer Old Timer
16 Point
Registered: 03/26/99
Posts: 16933
Loc: Lakeland, Tn.
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The great thing about doing your own is that there are alot of variations you can do changing the taste or texture of your meat. I spent all day getting summer sausage, bologna, and snack sticks ready for the smoker tomorrow.
I use an 80%/20% meat to fat ratio on mine and depending on what I'm making I usually make the fat a 50/50 mix of pork and beef.
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