butterbean, Thank you again. This was my logic behind my ratio's... for a 10 lb batch Wild - 5 lbs Back Fat - 1 lb Shoulder - 4 lbs I figured because venison has 0% fat, the 1 pound back fat would turn the total 6 lbs of venison / fat ratio to 16.7% fat. Then the added pork shoulder (4 lbs) with an ...

Bob K,
Thank you very much! I am looking forward to trying this recipe. My wife and I are both avid hunters and always have plenty of Venison and Wild Hog in the freezer waiting to be turned into something!

Butterbean,
Thank you very much for your explanation. When do you find it best to add back fat? Smoked Venison Sausage? Venison Dry Cured Sausage? Or should I make it a point to stick with pork shoulder when making any meat products with venison?
Thank you!

Thank you all! Why is back fat bad for fresh sausage? So just to verify I fully understand, you recommend removing the coppa muscle from the shoulder, setting that aside, and using the remaining shoulder for sausage WITHOUT adding back fat. Only using 50% venison, and 50% Pork Shoulder? BobK, thank ...

Hey guys, so I have been making a ton of sausage and my ratio for venison sausage are as follows : Venison 50% Pork Shoulder 40% Pork back fat 10% I use http://www.meatsandsausages.com/sausage-recipes/italian-sausage as one of my favorite Italian sausages, although when I make it with the 50% veniso...

Hello all, I am in need of a authentic Portuguese Chourico recipe. I would like the real deal. My understanding is pimenta moida is a important ingredient and if so I would like to keep it a part of this sausage. Is there anybody out there with a authentic recipe that you would be willing to share w...

Redzed,
Thanks for the reply, I am looking for a "holiday ham". Just like you would buy in the store to take home for Xmas dinner. Maybe even a glaze.
Thanks

Hello all, I harvest many wild hogs each year in my neck of the woods and the majority of my sausages, wet and dry, are all from wild meat. With that said, I harvested a nice 200 lb sow last weekend and have decided to make a city ham. My family LOVES our xmas hams and I would love to try making one...

Ok guys, thank you for all the help this far... This is what my plan is. Use the recipe above, only use 50% of the sugar and dextrose per Bob k's advise. Will be using T-spx, ferment at 80-86f for 24hrs. Smoke at 110-120f for 4 hours. Hot water bath (165f) until internal temp of summer sausage reach...

Thanks guys, I really appreciate the help. Another question, why do I see so many recipes, if not most recipes on the web for summer sausage using nothing but cure? No starter culture? There is also no fermentation time, just simply a overnight rest in the fridge for the meat to properly cure? My un...

Bob, thank you for your help. I read the recipe and it says to ferment at 80 for 24hrs. If I do not have the means of doing so, can I ferment at 70 for 3 days with t-spx like I do my Salametti's?

Hello all, First off, thank you to everyone whom has helped me in the past understanding and creating dry cured sausages! I truly appreciate all of the help. On to my problem! I have been making my own sausage for a few years now and love it! I have never made a Summer Sausage though. Well, my wife ...

So are you saying his recipe is 2% salt plus salt in cure?

Thank you bob for your response. Here is a recipe from Len Poli. This recipe also calls for a much lower salt content. Can someone explain why this recipe has so much less salt?

http://lpoli.50webs.com/index_files/Salami%20Hot.pdf

Thank you

Hello all, I have read many books and 2-2.5% salt seems to be the norm for dry cured sausage (salametti). Although many if not most of the recipes I have come across call for 1.5% salt. I deff do not want a overly salty salametti. What is the minimum safe salt percentage in your opinions?
Thank you