DHardy The RH inside the smoker makes a huge difference. We bake bread, cookies, pies and such in our Traegers and the added humidity really helps. Even doing sausage & poultry it helps to keep the skin tender instead of becoming leathery. IT also helps with getting by the stall point when doing larger items, i.e. roasts, butts and summer sausage. Search Walton’s for the subject of; “Preventing and getting past the stall”. Learning to control the RH in your smoker can help improve your end result.
Pork to venison ratio- summer sausage
-
salmonmaster Thank you for the tips, and I wish I’d found this blog before I made the sausage. I did use a binder (1 C) in my mix, so it’s good to know that I can put a little more water. I was trying to accomplish a more lean version of sausage, but I see the error in my ways. I use straight Venison so from these posts I do see that more fat would have worked better. I did not use citric acid because I was not sure what is is for, good to know, I did give the sausage 24 hrs to cure before stuffing. It’s edible just not great! Thanks again. The next batch will be much better with all of these great suggestions.
-
paulsje just keep on reading, and asking. It gets better. Sometimes small changes can make a big difference. To see what the citric, or smooth acid, which I prefer, does for taste, go to store and buy some of that sliced pepperoni. When you taste it, you’ll notice the tang, or the little bit of citric pucker that you get from it. To me, it’s kinda what makes cured sausage of any kind, taste like sausage .
-
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Jonathon I agree with the 25% fat content in your middle paragraph, But I disagree with your last analogy of 15%.
-
Denny O Half is deer so 0 fat in that, the other half is 30% fat, so we take that fat and add when we mix it with the deer, so that is adding the other 50% of lean meat to it, cutting the fat content in half, making it 15%.
We just had a meeting of the media department and did this on the whiteboard. Austin walked through and we think we have a way to show what our math is on a video. Probably we are talking past each other, and sometimes a visual representation will show it better than I can say it. I am making summer sausage next week for the next video of the 3 waltons trying summer sausage with different % of cheese in it and determining which is “best”. Patrick and I are going to shoot a bit of that to show this.
-
Well, the results are in. At least from an opinion standpoint. I was able to get with a local grocery store and get some straight pork fat. I took what you guys said and ended up following the recipe of 50% lean deer, 35% pork butt, and 15% pork fat. I have to say, for my first try it couldn’t have turned out any better. The texture and taste is perfect for my liking. Smoked to internal temp of 156°, took about 5 1/2 hours after stairstepping temperature.
So far, it has been a hit with everyone that has tried it. I will probably continue to follow this in the future! After all if it isn’t broke, don’t fix it!
Thanks for all the helpful input.
-
tbum19 That’s great! Glad it worked out to your liking.
-
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
tbum19 Glad it worked out for you, and your right if it ain’t broke don’t fix it. Wait there is something to say about trying different seasonings.
-
tbum19 good job!
-
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
salmonmaster said in Pork to venison ratio- summer sausage:
Denny O I really didn’t think you were picking me out, I know what you mean. I’ve seen a few that where a little confusing too. I’m no mathematician, believe me, but this is the way I figure it out
To me, lean meat is lean meat. But say you have 3 different meats, and the fat contents were all different, say 20%, 35%, and 25%. You would take the three numbers, add them together, and divide by 3 to get your fat average which would be 26.6%. Don’t know if I’m doing it right, but I would really like to know.You have to find a common denominator when reducing fractions. The fraction is lean over fat. And even when you divide both by 2 and you get 75/25. that too can still be reduced by dividing 75 by 25 and get 3 parts lean to one part fat. 33.3% fat.
Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Every time when someone chimes in the deer (and its fat to lean) changes AND the pork (fat to lean) changes.
The assume this, is in invalid when the argument is about what the final lean to fat ratio answer is the question.
-
Denny O this is how I figure it out. The 75% is 75% of 100%. The 25% is 25% of 100%. So if we have 100lbs. Of meat, 75 pounds is lean meat, 25lbs. Is fat. So if I added the 25lbs. Of fat to the 75 lbs. Of lean, I’ll have 100lbs.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
