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#3109591 - 01/04/13 06:55 PM summer sausage?
vanleerbuckbuster
8 Point


Registered: 10/04/09
Posts: 1141
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]
archer19
10 Point


Registered: 10/14/08
Posts: 2588
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]
strshooter;)
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Registered: 01/11/13
Posts: 14
Loc: tennessee

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 Originally Posted By: archer19
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;)]
Mike Belt
TnDeer Old Timer
16 Point


Registered: 03/26/99
Posts: 18119
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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