Good afternoon all,
I am a first time processor. I have all the products I need to make venison/ elk summer sausage and snack sticks and now I have one question. I have weighed out the amounts of meat that I need to make each batch however what is the best way to unthaw the meat in order to grind and mix in the pork? How long do you unthaw for and how do you know when its ready.
Also meat percentages what are your thoughts?
I was going to use a20% pork butt fat to the venison and elk summer sausage and snack sticks. Thoughts on that?
Thank you for your time
I am a first time processor. I have all the products I need to make venison/ elk summer sausage and snack sticks and now I have one question. I have weighed out the amounts of meat that I need to make each batch however what is the best way to unthaw the meat in order to grind and mix in the pork? How long do you unthaw for and how do you know when its ready.
Also meat percentages what are your thoughts?
I was going to use a20% pork butt fat to the venison and elk summer sausage and snack sticks. Thoughts on that?
Thank you for your time