Thanks so much.I was thinking along those lines myself but being the first attempt wasn’t sure if myself. Ive made summer sausage several times and use the citric but didn’t think the sausage needed it.
Summer sausage and not much meat available
Stats77 last edited by
So like everyone stores have meat flying off the shelves. I have a lot of friends and family asking me to make snack sticks, beef jerky and Summer Sausage. I have some pork shoulder but not enough. I was able to get a good amount of pork loin which in the back says 18 percent total fat. I also have some ground beef in fridge which is 75 percent fat. I do have pork fat that I always freeze. I’ve only ever used pork shoulder by it’s self for summer sausage and sticks. Any advice on how the pork loin will do and if I need to add fat or the ground beef?
Check with all your hunting buddies, friends and neighbors and have them check the bottom of their freezer for meat other than pork and get some fresh beef fat, Have made lots of good summer sasuage and snack sticks with 2-3 year old frozen meat.