Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. J

    Venison Summer Sausage Method

    Agreed. I usually stay around 25% to 30% fat content and step up to 170° on the smoker. I just wasn't sure how these guys were pulling off these temps.
  2. J

    Venison Summer Sausage Method

    Well okie dokie then. :)
  3. J

    Venison Summer Sausage Method

    Found this on YouTube and found it interesting.....especially in regards to their smoking schedule. What do you all think? Seems simple enough but an awfully fast, high temp smoke. Seems like fat out would be a likely occurrence?
  4. J

    Stuffer Questions

    Yeah that's the only one I see with the handle the same as the LEM. Was hoping to go bigger to reduce filling time.
  5. J

    Stuffer Questions

    Awesome!! That's going to be a big day!!
  6. J

    Stuffer Questions

    Right, right.....but on the LEM that I'm used to, the crank is 180 degrees from the stuffer tube instead of 90.
  7. J

    Stuffer Questions

    We've been gradually acquiring the necessary equipment to start processing all of our deer at camp. Besides a decent scale, we're down to a stuffer. I have a 5lb LEM and it works well, however, it will take forever to make summer sausage or even bag burger with just a 5lb stuffer and that many...
  8. J

    50% OFF Discount for Inkbird Vacuum Sealer ---$27.49

    Miya, if this is still available would you please send me the code. Thank you !! Love my Inkbird ITC-308 Temp Controller for my homebrewing!
  9. J

    Inkbird's vacuum sealer

    Looks like I'm late to find this one? Is there a special promo offer I can still use to get this for $28.00ish?
  10. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    Curious if the old fibrous casings could really be the blame for the sticking to the meat. Perhaps my smoke schedule was too aggressive? Hang at room temp for one hour 120* with all vents open for one hour 135* vents closed for one hour - add smoke and pan of humidity (beer) 150* for one hour...
  11. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    Oh yeah....put auger, tube, plate and knife in freezer first too. Everything was way cold partially frozen. All said I did 6lb total and for ease of numbers I used the following: 3lbs deer 2lbs pork butt (not trimmed just cut up....from Costco or Sams) 1lb pork back fat.
  12. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    So I finally got my small batch done and am overall pleased with the results. I went with a 70/30 meat to fat ratio and I think I'll reduce to a 75/25 on the next run. I experienced a little bit of fat out but nothing that hurt the product. I think the texture was great but overall the...
  13. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    The math makes sense. Thank you very much. What is the desired fat content for good texture and flavor? Are we shooting for the 30% here?
  14. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    I believe not enough fat to be the case, thus the question. So I definitely don't want to cover the venison taste, but obviously it needs that fat and I prefer pork over beef in my summer sausage. If my goal was a 70/30 venison to pork ratio....say for a 10lb batch for ease of math.....would I...
  15. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    I haven't made any for a couple of years, but when I did I didn't have a grinder so I was using deer burger (locker ground) and store bought ground pork. I tried up to a 70/30 venison to pork mix but I never liked the texture of the finished product. I realize that could be recipe or process...
  16. J

    Pork Trim or Pork Butt for Venison Summer Sausage

    Title says it all. Does it matter? I have some pork butts cut up and frozen or I can go get pork trim from the locker to add to my venison summer sausage.
  17. J

    Help With Equipment Choices

    Wisconsin also....only took 4 in to the locker this year and the bill is gonna hurt. But it's all split up amongst us so.....
  18. J

    Help With Equipment Choices

    Hey all. I've done my own small batches of various sausages, summer sausage, venison bacon, etc. and enjoy it. Now the gang at deer camp is considering processing our own as a group. We have been taking in an average of 6 deer per year to the locker and basically all gets ground up into...
  19. J

    Auber WS-1510ELPM & MES 30

    Already running AMNPS in mailbox mod and loving it!! The details of these mods should be put together and made a sticky.
  20. J

    Auber WS-1510ELPM & MES 30

    You guys are the best. This is going to be awesome when making summer sausage. That's when the temp swings really bothered me.
Top Bottom
Back
Clicky