summer sausage?

[vanleerbuckbuster]

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

 

[archer19]

Mix all meats and spices with cure.
Mix twice per day for 3 or 4 days.
Keep refrigerated between 34 to 38 degrees

 

[strshooter;)]

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.

 

[Mike Belt]

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.