I am going to try summer sausage for the first time and want to use up some venison as part of the product. I have ground pork that is roughly 75-80% lean, as well as ground beef that is likely in the 85-90% lean, can anybody offer a good mixture from what I have on hand or should I be looking to get some beef or pork fat to grind in with it?
Also any good basic recipes would be great. I want a traditional SS taste, but I dont want to get into peppers or cheeses at this time.
Any help would be appreciated. I borrowed a mes 30 to hang them in, ordered a Amazen 5x8 to throw in there so I can get better smoke than what most fight with the factory chip design. ( if this goes ok I plan on buying a mes40 and will likely do some sort of mail box mod.)
Also any good basic recipes would be great. I want a traditional SS taste, but I dont want to get into peppers or cheeses at this time.
Any help would be appreciated. I borrowed a mes 30 to hang them in, ordered a Amazen 5x8 to throw in there so I can get better smoke than what most fight with the factory chip design. ( if this goes ok I plan on buying a mes40 and will likely do some sort of mail box mod.)