Venison/pork summer sausage

[kevine001]

New member here. Found the forums while looking for cheddar/jalapeno ratios for summer sausage.

Been hog hunting with a friend who is a professional guide. He needed to make space in his freezer for the hogs he's gotten so far, so he gave me all four quarters from his last deer, still in game bags. Got it all grinded down (27 lbs), along with 15 lbs of ground pork belly/CSRs. Gonna be making cheddar/jalapeno summer sausage with a lot of it, maybe all of it.

Ordered casings, hi temp cheddar, curing salt and and summer sausage seasoning. One question I have, based on that ratio, 27 lbs of venison and 15 lbs of pork (about 50/50 fat to pork), is that ratio of meat to fat suitable for summer sausage?

I plan to go with the 10 percent of cheese to meat and 1 jalapeno per pound of meat for those ratios.

Thank you.

 

[SmokinEdge]

Welcome to the forum.

Your ratios look ok to me. Post up your process and final product. We love pictures

 

[motolife313-2]

if u run too many jalapeños you may get you’re mix too wet. And might have to let it sit over night to tack up. If u run into this problem you can run habanero. Jalapeños do very light to add heat anyway and if u try to use too many to find the heat you will run into the mix being too wet. I run 1.250 pounds habanero to 32 pounds of meat and it’s pretty spicy. 1.5 pounds is super spicy lol. I usually ad about 3-4 pounds of jalapeño just to add some wait and maybe a touch more spice and flavor. I can run 9 pounds to 32 pounds of meat and it’s very mild on the heat. I usually run 4 pounds of jalapeño for my none spicy batches. Comes out to ever so slit touch of heat. Even woman who can barely handle heat can handle it lol. Sometimes I don’t run any added water because I run a good amount of peppers.

 

[kevine001]

Think these came out pretty good for my first time. Wife thinks they're a tad too salty, but I think they're perfect.

 

[Fueling Around]

Looks good.
Meat ratios is what you prefer.
I don't use any purchased seasoning as they are all too salt forward for me and especially my wife.

 

[SmokinEdge]

Looks pretty good to me. What percentage of salt did you use?

 

[kevine001]

Looks pretty good to me. What percentage of salt did you use?

So I went with AC Legg summer sausage seasoning, and used about 2/3 cup for 5 lbs of meat, based on what I read online. It's pre-mixed, but also a tsp of curing salt added to that. I probably mixed 40+ lbs of meat and as I did it, I did start using slightly less seasoning. Not sure what the percentage is to lbs of meat, but I took some to work yesterday. Everyone loved it and I actually thought it was perfect. So I think I'll stick with what I'm doing, and likely continue to use the same seasoning. I might try another brand in the future, but this seems to work. Cheese ratio is perfect, but I will be upping my jalapenos. Used one jalapeno per pound. My go to 6 jalapenos every 5 lbs of meat, or something like that. Just a slight increase to give it a little more pop

 

[in. pred]

that look killer man good job!

i learned from these guys to weigh your ingredients. mine is way more consistent after switching. i been using the a c leggs also. i am still small batching it but ready for 5-10# i think.

 

[chopsaw]

So I went with AC Legg summer sausage seasoning, and used about 2/3 cup for 5 lbs of meat, based on what I read online.

AC Leggs blend 114 summer sausage I use at 20 grams per pound . That's from weighing the bag and dividing it out by how many pounds the bag makes .