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summer sausage % fat content ratio to meat ???

 
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morick
BBQ Super Pro


Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo

PostPosted: Thu Oct 02 08 1:38 am    Post subject: summer sausage % fat content ratio to meat ??? Reply with quote

Im hankering for some summer sausage . I been reading posts from here and other WWW sites and seems i cant find the fat to meat ratio. I have made breakfast sausage and casing sausage and i do like the 30% fat 70% meat this works great for me. Summer sausage on the other hand i am not sure about . I would like to use beef & pork roast mixed , grinding at home so the question stands to be what % fat is the goal for summer sausage ?
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Oct 02 08 2:19 am    Post subject: Reply with quote

Around the 16% mark by the recipes I've Googled for summer sausage fat to lean ratio!
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morick
BBQ Super Pro


Joined: 21 Aug 2008
Posts: 1284
Location: northeast,mo

PostPosted: Thu Oct 02 08 7:09 am    Post subject: Reply with quote

Thanks for the speedy reply SoEzzy. Was wondering why i kept finding recipes for deer summer sausage and not what i was looking for . Although iif i would have typed in summer sausage ratio instead of summer sausage recipes Dah thanks again.... when all else fails ask
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broncosmoker
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Joined: 04 Aug 2007
Posts: 717

PostPosted: Thu Oct 02 08 12:59 pm    Post subject: Reply with quote

I try to keep mine around 10 percent and work the meat really well to break up and spread the fat as thin as possible throughout the mixture. This will help is even casing shrinkage.
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Seminole
Newbie


Joined: 26 Feb 2005
Posts: 28

PostPosted: Fri Oct 10 08 11:08 pm    Post subject: Summer sausage % fat Reply with quote

Morick,

Summer sausage is normally made of pork and beef, although sausages made from beef alone are common. Fat content, 17 - 37%.

Elk and deer meat is very lean, about 8% fat only. You can mix it with beef:
deer 70%, fat beef trimmings (50%) or with fat pork trimiings. Of course pork back fat is the best although hard to obtain.

Check some recipes at:

http://www.wedlinydomowe.com/sausage-recipes.htm
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