Summer Sausage Meat To Fat Ratio at Marlene Boyd blog

Summer Sausage Meat To Fat Ratio. You will need to know. If you’ve never made deer summer sausages before, you could start with a 2:1 ratio of venison to pork. Most common is to use pork fatback for the fat. Below is a link that allows you to input the values and it calculates what you need for each fat source. The key to getting that perfect summer sausage texture is making sure you have the correct lean to fat ratios. So for 5 pounds of venison, you can add 2 ½ pounds of pork. This template should turn out sausages that are moist and tender without being too fatty. Most folks also add some pork butt. You want a final meat/fat ratio somewhere between 80/20 and 70/30.

Sweet & Smoky Turkey Summer Sausage 31.9963.99 Hickory Farms
from www.hickoryfarms.com

This template should turn out sausages that are moist and tender without being too fatty. Most folks also add some pork butt. So for 5 pounds of venison, you can add 2 ½ pounds of pork. You want a final meat/fat ratio somewhere between 80/20 and 70/30. Most common is to use pork fatback for the fat. Below is a link that allows you to input the values and it calculates what you need for each fat source. If you’ve never made deer summer sausages before, you could start with a 2:1 ratio of venison to pork. You will need to know. The key to getting that perfect summer sausage texture is making sure you have the correct lean to fat ratios.

Sweet & Smoky Turkey Summer Sausage 31.9963.99 Hickory Farms

Summer Sausage Meat To Fat Ratio Below is a link that allows you to input the values and it calculates what you need for each fat source. Most common is to use pork fatback for the fat. You will need to know. So for 5 pounds of venison, you can add 2 ½ pounds of pork. Below is a link that allows you to input the values and it calculates what you need for each fat source. If you’ve never made deer summer sausages before, you could start with a 2:1 ratio of venison to pork. You want a final meat/fat ratio somewhere between 80/20 and 70/30. This template should turn out sausages that are moist and tender without being too fatty. The key to getting that perfect summer sausage texture is making sure you have the correct lean to fat ratios. Most folks also add some pork butt.

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