Elk German Sausage Help

  • Made a batch of german sausage yesterday and smoked it today. It’s more crumbly in the mouth than my last batch that was deer. When I have my elk processed I have them add 20% beef fat, I added another 10% of beef fat as I was out of pork fat. Here is the break down of the mix:
    14.86lbs elk, 1.6lbs beef fat, 5.45lbs pork butt, 0.88oz sure cure, and 8.1oz of spice blend.

    So, my question is, did I not mix the meat enough to get a good protein extraction or does it have something to do with the amount of beef fat in the mix?

    Thanks for the help

  • Team Blue Admin Walton's Employee

    Miller I would not think this would have much to do with your fat % which should be right on. Out of curiosity why do you have them add beef fat instead of pork fat? I don’t think that caused your issue but pork fat is nicer for a sausage?

    My guess would be that you didnt get enough protein extraction and the fat rendered out but I could be wrong.

    Can you give me what casing you used, what your smoke schedule was and any other information you think might be useful?

  • Jonathon I agree pork fat would be better, however the small place I have my elk processed doesn’t have pork to add. I generally have pork fat to add if I need additional. The casings I used were the tubed natural hog 35-38mm. Smoke schedule was 150 for 3 hours, 160 for 2 hours them 170 to an IT of 150. Using a Yoder pellet grill, it was also the first time using the Yoder for smoking, so me figuring it out may be part of it too. I gave some to a friend and he said it was really good, so it could just be me/the link I cut into for a snack.

Log in to reply


  • Waltons Community

    A place to talk about whatever you want like Meat Processing, Smoking & Grilling, Hunting, and other Random Topics

  • Blogs

    Follow along with Walton’s and the latest news, updates, and updates direct from the experts from Walton’s and Meatgistics, plus, follow along with Joe Hell in his amazing story and blog about “Better Living Through BBQ”!

  • Meatgistics University

    A new way of organizing and accessing any information you might need to make homemade meat products. Broken up into 7 categories and then presented in a class like structure.

  • Waltons Learning Center

    Learn about meat processing with recipes, tips, tricks, Meat Hacks, and more from the expert’s at Walton’s

Recent Topics

Who's Online [Full List]

26 users active right now (2 members and 24 guests).
goodx4all, bocephus, Fred, erich52, NDKoze, John Gehringer, RayStripling, calldoctoday

Board Statistics

Our members have made a total of 15.4k posts in 2.0k topics.
We currently have 8.7k members registered.
Please welcome our newest member, goodx4all.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.