I am having a problem with my fat in sausages and I can't figure it out. I am making sausage with venison and mixing fat in. I get my fat from a local grocery and it is trimmings off of pork butts. Anyway, the first problem is when I grind it, it comes out through the plate in long strings....I grin...

Yes! That's the page I read in the Rytek sausage book.......so just to clarify, if my freezer is at 5 deg F and my deer is cut into roasts (6" to 27") I would need to freeze for at least 30 days? is that correct?

Thanks! Definitely on my next to make list! I did know about the fat content. I get pork butt trimmings from a local butcher for nothing! I take them some snack sticks or summer sausage in return! The last trimmings I got were as good as a regular butt! I used them to make some franks!

Thanks for the response CW and no problem on the teacher stuff....I married a teacher! Yes, I did read the first page. So the spores are bad and you want to prevent the meat from developing the spores since some can't be destroyed by extended heat. So what prevents these spores in the first place? J...

Regarding the trichinachae in venison, doesn't freezing it for a certain length of time kill it? The Rytek book suggests 30 days for 5 degrees F.

Would mixing the strips with dry spices, then vacuum sealing replicate the vacuum tumbler method for marinating?

Hey CW! I have Rytek's book and learned about the dangerzone. I recently smoked some wings at 225F and they turned out great. However, would you please explain these paragraphs you wrote earlier a little more for me? Most pathogenic bacteria, including Salmonella, Escherichia coli 0157:H7, Listeria ...

I'm gonna have to try this! Wonder how it would be with venison?

Just a FYI, you can get Stainless S hooks from most building supplies. They look just like th eone above except that they dont have the sharpened point, but they would hold the sausage just fine!

Welcome to Alabama Bubba! I don't think you're too awful far from where I am. I'm in Oneonta, just north of Birmingham.

awesome thanks! I'm not quite ready for dry cured sausages which I why I want to make a semi-dry version of this one. I'm sure it won't taste the same, but will still be fun to make. I'll have to build a dry cure cabinet before I can do the dry cure version. I may play with a different culture to ma...

Thanks for the welcome! I'm hoping to learn more about sausage making so I can try some dry cure recipes!

Hey Chuckwagon! Thanks for that detailed post on my question about the Landjager. I've used the LHP several times for summer sausage and it seems to drop the PH down to around 4.4 in about 16 hours for me. This is using the recommended 1% dextrose. I just made some summer sausage and it had a final ...

Thanks for reminding me about the info on the sausagemaker website. I'm still not sure about the culture though. On their site, it says, "For slow-fermentation and large diameter salami, or products with diameters of >3". Slow culture targeted for fermentation temperatures 65°F-80°F. For traditional...

I have the book The Art of Making Fermented Sausages. On page 181, for Landjager, at the bottom of the page it says "To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24 deg C for 24 hours." To do this, will I need a different culture? The recommended fermenting time...