thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!
For summer sausage what is the ratio of jalapeño to meat (deer/pork butt)? Also do you use fresh, diced in a jar or dried? Thanks
Stephen24 I like using dried jalapeno flakes as they are easy to work with but fresh can work too. If you use jarred make sure you do something about the vinegar on them before adding them to your sausage as that can denature the meat around them and cause you some issues.
For the dried flakes you rehydrate the flakes with 1 part flakes to 5 parts water. Then you add between 3-6% of your products weigh in the rehydrated flakes. For example, you have 100 lb of sausage you add 3-6 lb of rehydrated flakes. That might seem like a lot but 5 parts of every 6 will actually be water.
Jonathon Thank you… Do you leave the flakes whole or give them a quick pulse in the spice grinder?
Stephen24 That’s up to you but I like to keep them whole. They give you a little bit more of a dramatic appearance when left whole.