or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Pork Fat vs Pork Butt
New Posts  All Forums:Forum Nav:

Pork Fat vs Pork Butt

post #1 of 5
Thread Starter 

When I have made venison summer sausage in the past I used pork butts to add with the venison.  60% venison to 40% pork butt and the summer sausage came out good.  i recently was able to get pork fat for free.  I mixed the pork fat with the venison at a 70% venison to 30% pork fat.  The summer sausage did not turn out well.  There was fat drippings congelled under the casings after I gave them a water bath.  Should I have used the pork fat by itself?  I think I used to much.  Can I use pork fat successfully and if so   what % should I have used?  Should I forget about the pork fat and go back to the pork butts?

 

Thanks Bones

post #2 of 5
Quote:
Originally Posted by Bones1948 View Post

When I have made venison summer sausage in the past I used pork butts to add with the venison.  60% venison to 40% pork butt and the summer sausage came out good.  i recently was able to get pork fat for free.  I mixed the pork fat with the venison at a 70% venison to 30% pork fat.  The summer sausage did not turn out well.  There was fat drippings congelled under the casings after I gave them a water bath.  Should I have used the pork fat by itself?  I think I used to much.  Can I use pork fat successfully and if so   what % should I have used?  Should I forget about the pork fat and go back to the pork butts?

 

Thanks Bones

You used way to much fat. drop back to 10-20% Ground chuck is 80-20 to give you an idea.

Happy smoken.

David

post #3 of 5

70/30 is not unrealistic for summer sausage. Sounds like either the smoker or the hot bath was too hot and you were on your way to having a "fat out". The highest internal temp of your sausage should be around 145-152. Sausage should be brought up to temp gradually so the fat does not render.

post #4 of 5

It sounds that fat smear from grinding, IMHO.  Did you grind the fat separately?

post #5 of 5
I like to use meat at about 93% lean when making summer sausage. When using a higher fat content fat drippings can congeal under the casings and is common. Just wipe it off and enjoy
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Pork Fat vs Pork Butt