You’ll be a little light on the fat if you don’t add any but not to a degree where it will cause you a problem, just don’t trim any fat off of your pork loin. If you are adding beef fat I would recommend you add enough to take it 18% to 25% also, a binder can do wonders for a low-fat product. In this instance, I wouldn’t recommend that you add Cold phosphate to increase the water holding capacity of the meat as it is also going to raise the pH and therefore shorten the shelf-life of the product.
Summer sausage deer pork butt ratio?
Is this a 50/50 mixture? Thanks
Stephen24 It depends on how you are doing it. If you can find straight pork fat I would recommend 70% -75% deer and 25%-30% straight pork fat. If you are just using pork butts then yes, a 50/50 split is good but you need to make sure the pork butts are untrimmed.
Jonathon Thank you – I have some Carrot Fiber.