Thanks butterbean, I called a local mom and pop butcher who is known for their great wild game sausages and who I buy my back fat from. I asked for 50/50 pork trim and they told me they don't have any nor keep any. I asked them what they use or recommend for venison sausage and they said, "I honestl...

Bob k, Up to this point, I have been buying my pork butts from Costco, and yes they come two to a pack. They usually have quite a bit of fat. What about pork jowls. I have a old timer Italian friend that makes great sausage. I just spoke with him and he says he ONLY uses fresh pork jowls for the fat...

Thank you again, you have been very helpful.
For the Pork Timmings, you say yours is mostly fat. I am going to contact a local mom and pop butcher shop locally and see what I can come up with. Do you recommend me asking for a 50/50 mix pork trimmings? or heavier in Fat?

Thank you,

Butterbean, That sausage looks fantastic! You say it is a fresh sausage although is it cured? I usually grind my meat once through a 7mm plate, then re-chill, mix with seasoning until it gets a good bind (sticks to my hand), and then stuff. I don't do this because I think its right, only because it ...

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?