Too Salty

[cal516]

i am making venison summer sausage. My ratio is 9 pounds deer; 3 pounds pork shoulder; 1 pound pork fat. I tested some and it has a lot of flavor, not dry but it’s too salty for my taste. It has a perfect amount of pepper and garlic. What can I do to tone down the salt. A caveat is my wife thinks it’s good but she could drink ocean water and not flinch... any suggestions?

 

[SonnyE]

my wife thinks it’s good but she could drink ocean water and not flinch...

LOL!
Well, we won't tell her or she's apt to take a rolling pin after both of us.

Not sure how you'd do sausage, but I think raw potatoes absorb salt out of recipes when too much accidentally gets in.

I sent a link to nepas in a PM. He probably can help.

 

[SecondHandSmoker]

You could try adding more meat or some sugar.

 

[TomKnollRFV]

I'd avoid adding sugar and cut in another pound of meat or two.

But Nepas will know more. I have had the situation of to much salt and added more meat and thought it was fine after it got smoked though if my two cents help.

 

[BGKYSmoker]

You can try some sugar small amounts at a time, then taste some or you can add some lemon juice, again small amount as adding to much can make the meat mushy