Adding pork to summer sausage

[mitchk]

Hi all,

As you can see I am brand spanking new to this forum.  Long story short, about a month ago I got the urge to stop putting my local butchers kids through college and descided to take the task over myself.  I have been sitting back and reading this forum for a while and talking to anyone that will give advise.  Hunting season is half over in Wyoming and we already have 6 antelope a elk and a mule deer in the freezer, steaks are cut and everything else is de-boned and waiting to become summer sausage.  

My question is, do I have to add pork to my meat?  I see the ratio's that everyone is using and I know the answer is probably on the forum somewhere and I missed it, but I can't find anywhere saying whats wrong with just running the meat through?   I read on here about having issues with the density changing with more/less pork being added with no or certain casings but I can't find the real reason for the need?

If this info helps, my goal is to make jalapeno and cheddar summer sausage and a lot of it. (its a tradition that we send it to family/friends for the holidays)  I ordered a cabelas commercial grade 3/4 horse grinder, I'm taking your guys advise and picking up a MES 40 smoker and a 12 gauge extention cord in two weeks when I go to Salt Lake City.  I haven't picked out what casing's I'm going to use yet, (still researching and really confused), but I know I want larger casing to make the beer can sized summer sausage.  

Any info would be great and sorry if this has been posted a hundred times and I missed it.  

Mitch

 

[werdwolf]

You could just make it with the parts you have, but I think you would be disappointed.  It will probably be dry.  The pork will add a touch of flavor and the fat/moisture you need.  I have seen from 70/30 to 50/50.  I made some a couple years ago after a hunt in Wyoming and did a 60/40 blend and was very happy with the results.
 

 

[mballi3011]

I don't hunt at all but I do get some venison from time to time. I have made a fair amount of venison summer sausage and it has gotten pretty darn good reviews to. I have used the 70/30 brakedown for pork butt to venison. I have been happy with it but after all I'm the one eating it your not. So try it 60/40 or the 70/30 and if you like it that way then keep it if not change it. That's one af the good things about making sausage. You can make it anyway you want to. Happy stuffing cause it sounds like you have the hunting part down pat.

 

[roller]

Welcome to SMF !

 

[smokinhusker]

I would try a couple different small batch ratios to see what you like - 60/40, 70/30. 

 

[boykjo]

I have made summer sausage with 93/7 ratio ground beef with great results. dont have any pics, it was a long time ago in my early learning stages. Like smokinhusker said .. try a couple of small batches to see what you like... especially what recipe... hate to make something you wont eat

Joe
 

 

[mike johnson]

You really need a bit of fat to help with the moisture content. They also sell fat replacer that might help if you want to go a bit leaner.

 

[mitchk]

Thanks for all the info guys,  I got ahold of my local butcher and he is going to supply me with the pork.   I'm going to try a 80/20 and 70/30 batch to start and go from there.  I'm still a month or so out by the time all the "Gear" shows up so I'm sure I'll be posting a bunch more newby questions on here.  

Thanks again,

Mitch

 

[BGKYSmoker]

All good tips you got here.

I have used the Fat replacer, its good in a pinch. Here is the link.  http://www.sausagemaker.com/17500fatreplacer12lb.aspx

Also like Joe said, Ground Beef can be used with great results. I have gotten messages asking why their SS or Bologna taste like ham? At times the mix you use along with the cure can make a ham like taste with the pork. (not saying not to use pork) Its your choice. Most of my fat cut ins are GB of 80/20 or 73/27.

@ Martin

I got the items we talked about, 2 sizes i will be getting to you. (same diameter but diff lengths) I had 30dz, might have packed them in another box

 

[nybbq]

I only do venison but I like to use 25% pork but for anything that I make. Seems to have enough moisture for me. I have tried pork loin for less fat but is a bit on the dry side.

 

[mitchk]

All good tips you got here.

I have used the Fat replacer, its good in a pinch. Here is the link.  http://www.sausagemaker.com/17500fatreplacer12lb.aspx

Also like Joe said, Ground Beef can be used with great results. I have gotten messages asking why their SS or Bologna taste like ham? At times the mix you use along with the cure can make a ham like taste with the pork. (not saying not to use pork) Its your choice. Most of my fat cut ins are GB of 80/20 or 73/27.

@ Martin

I got the items we talked about, 2 sizes i will be getting to you. (same diameter but diff lengths) I had 30dz, might have packed them in another box

Nepas, (or anyone willing to chime in),

What is the down side to using Ground Beef?  To be honest I have several relatives that are allergic to pork so using GB really seems like the route I should be going.  

 

[daveomak]

Mitch, afternoon..... Nothing wrong with ground beef....  I would grind it myself... Get chucks or briskets on sale and grind it when you grind the critters....  no point in having the butcher grind it....  With that much meat to grind, you might ask the butcher for a clod primal and some fat to throw in also...  Dave

 

[mitchk]

Thanks for the info Dave, I think thats the route I'm going to be taking.  I know my butcher pretty well so I'm pretty sure getting extra fat won't be a issue at all.