Summer sausage/ snack sticks



  • 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?



  • I have some canned ground pork—what is best to use them for ?



  • When I’ve used pork loin I used bacon to add the fat. Worked out good and added a smokey flavor


  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    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.


Log in to reply
 


Categories

  • Waltons Community

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

  • Podcast

    Listen to Austin and Jon as they talk all things meat processing, beer drinking and sausage making! Email them at [email protected] with any suggested topics or questions!

  • 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]

8 users active right now (2 members and 6 guests).
pmorris70, Lomasnegras, Tex_77

Board Statistics

Our members have made a total of 19.0k posts in 2.2k topics.
We currently have 9.8k members registered.
Please welcome our newest member, purdum3.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

9
Online

9.8k
Users

2.2k
Topics

19.0k
Posts

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.