sausage making weekend

[Lloyd Smale]

Made up and smoked my second 40 lb batch of summer sausage for the year and 30lbs of breakfast sausage. Ive got to do one more batch of summer sausage and my burger for the year so ive got to get out and kill some more deer!!!

[AtlLaw]

As soon as I regroup I'm gonna try another batch.      The hardest thing is finding beef and pig fat to add to the mix.   

[blind ear]

Around here in the past grocery stores would order it. Most use bacon for pork fat. Have to wath the beef fat, some rancid in it sometimes. ear

[Lloyd Smale]

What i use for pork is pork buts. they have the proper ration of fat to meat and most time around here i can get the butcher to even grind it for me and that saves a step in the process. Ive tried beef fat and didnt care for the final product using it. 10lbs of lean venison with 2 lbs of pork but added works great for summer sausage. For fresh sausage i like it 5050 pork/venison

[AtlLaw]

I used a 50/50 mix for the first batch I tried (sausage meat and summer) and felt it was too dry.      I'll have to try those ratios again when I get a decent grinder.  You know what you're doing and as my Daddy used to say, "It's a wise man who learns from the experience of others!"   

[Lloyd Smale]

richard when you pick up pork but go directly to the butcher and tell him what your doing and that you want a fatty one. When you just ask for a pork but they are a bit nervous about giving you an extreamly fatty one because most people would complain.

[AtlLaw]

Ah so!      I thought the one I used was pretty lean to give the mixture used!  Thanks Lloyd!