YooperDog said in Grinding And Mixing for Breakfast Sausage and Brats:
You will have a better product with a stuffer
I too have been there and done that.
Looking for some advise for my first batch of Walton’s Summer Sausage. In the past I’ve used 17lb of venison and 8lb of pork butts. Is this a good ratio? I’ve never added a binder before, but see other people suggest this.
I really enjoy reading everyone’s questions and the knowledgeable answers.
Thanks for the help.
Marty1979 if we assume that your venison is 0% fat and your pork butt is 30% fat (a bit generous but its a good round number and should be close) then what you have is basically 30% (technically 32% but again, nice round #) of you entire meat block (25 b) being 30% fat, so you will have
So, that gives us 22.6 lb of lean and 2.4 of fat. This would be a fat % of around 10%. I’d recommend that you increase that fat content to at least 20% for the best tasting product.
FYI I was born in 79 too!
Sorry, the above formatted terribly once I hit submit so I took a screen shot of it and inserted it. The # is on the top and whether it is Lean or Fat is on the bottom.
I used those same quantities for a long time. Then I started hanging around this place. I now use 50/50 venison, pork butts. Better result and also stretches that precious venison a little.
One I started using a binder, aka Sure Gel, getting better protein extraction and a better finished product.
Thanks Jonathon, unfortunately I graduated in 1979.
How much binder would you add to a 25lb batch ? Sure Gel would be a better binder than the high temp nonfat dry milk?
Marty1979 I use 50/50 also. I think if you buy sure gel from Waltons, I believe one pack is for a 25# batch, but I have not used it before. I use soy protein powder or nonfat dry milk in mine. I put 2 1/2 cups per 25# batch
kyle Thank you everyone for your help. Just received a new smoker and hoping to do more and better smoking projects.
Jonathon 1979, still just a pup!
bocephus I try to keep that outlook.
bocephus Oh no, pup no longer, maybe not a grizzled vet yet, but my body has been through the ringer do to abuse I put it through from about 12 to 30 years old!
Jonathon I graduated high school before you were born. Reminds me of a day at work where we all talked about the year we graduated HS, one of the guys I was working with started to snicker, and he said that was the year he was born. Made him do all the heavy lifting the rest of the week.
bocephus Whipper Snapper.
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