Pork Fat vs Pork Butt

[bones1948]

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

 

[themule69]

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

 

[woodcutter]

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.

 

[shannon127]

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

 

[boykjo]

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