Question about Summer Sausage..

Discussion in 'Sausage' started by sam3, Mar 2, 2012.

  1. sam3

    sam3 Smoking Fanatic

    I'm getting close to jumping into the world of making and smoking chubs. I've read alot and found some recipes on the internet that I can try. But a majority are using 70% Venison and 30% pork. I have no more Venison in the freezer so my question is, should I use 93/7 GB or perhaps a lean rump roast or something like that and grind it?

  2. jalan43

    jalan43 Smoking Fanatic Group Lead

    When I'm using beef, I use chuck roast which is roughly 70/30. Last time I made summer sausage I didn't even use pork, just the chuck roast.It came out awesome!
  3. gersus

    gersus Smoking Fanatic

    IMO, it's a matter of preference. I think all pork is fine, and not all that different from venison/pork. Using beef/pork is good too, but with a bit different taste/texture. Play around with it and see what you like.
  4. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sam, I would go with a lean cut of beef to bring your lean ratio up to 70%. Make sure to remove the tendons and any silver skin before grinding. 

    Way back when I used to cut meat, we would have customers come in with venison, beef and pork fat that they wanted to be made into summer sausage.  They felt that the addition of the beef mellowed out the gameiness of the venison. Since they were the customer, we did as they asked.
    Last edited: Mar 2, 2012
  5. gersus

    gersus Smoking Fanatic

    I kind of laugh inside when people talk about venison being gamey. Maybe it's how its prepared, maybe it's the region of the country. Not sure but, IMHO, venison shouldn't be gamey at all and definitely shouldn't be gamey in a sausage. Like Dutch said though, the silver skin should definitely be removed. That's why I like young does ;)

    Sorry for the hijack!
  6. sam3

    sam3 Smoking Fanatic

    Thanks for your input guys, I really appreciate it!

    gersus, I process my own venison as well. I don't have a problem with a gamey taste at all.
  7. tsulcoski

    tsulcoski Smoke Blower


    I use beef and pork, but that's just my preference. I usually use chuck roasts to grind for my beef and pork butts for my pork. the combination of the two gives me the fat content I prefer for summer sausage. Like Dutch said, make sure you take time to get the silver skin and tendons out. The other piece of advice i would give you is you will need to add water and MIX,MIX, MIX until the product starts to get little string looking things as your mixing.

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