Venison sausage mix
kb2112 last edited by
I’m trying to understand the ratio of venison to pork to fat ratio.
For example: if I have 10 pounds of venison and I want to do a 50/50 mix with pork I’ll need 10 pounds of pork The shoulder is generally 20% fat, so by combining the two I’ll only have 10% fat mixed in, and I’ll need to add more. Is this correct?
What percentage of fat makes a good juicy venison sausage?
@kb2112 The ideal thing to use would be actual pork fat from a butcher but that can be hard to find, untrimmed pork butt however is available in most grocery stores or butcher shops. 20% fat content for an untrimmed pork butt would be pretty lean, we find they are generally closer to 30% and some have larger fat caps that can increase that even further.
However, your math is correct, if you are looking for a true 50/50 split you will end up with somewhere around 15% fat which is a little leaner than is ideal. My first suggestion would be to try to get some pork fat from a butcher and add that to get your fat up to about 20-25% range, which is what we think is a good range for a juicy product. If you cannot find any fat then yes, add more pork butt than to get a better ratio.
Let me know if you need anything else!
I agree with Jon, it’s hard to find a butcher that will sell fat only so i stopped trying and i don’t like the idea of using the fake stuff. I blend my sausage 50% venison and 50% pork with the biggest fat cap on it i can find. The key is not cooking the fat out of it. Run the smoker up slowly, taking longer to reach temp is wayyyyyy better than overcooking it for sure. You should be able to reach temp and get a quality smoke in 4-6 hours. Error on the side of slower is better till you get a feel for it.
Keep a temp log every 15 min if you aren’t comfortable yet with your smoker or if you get a new unit until you learn the quirks.
@kb2112 One other option if you cannot get pork fat would be to add extra beef fat. Pork fat is better to use than beef fat, but if you need extra fat, and beef happens to be easier to get, it’s definitely not a bad option to still increase your lean to fat ratio.
I’ve never used beef fat, heard about people doing it. A butcher shop/deli here in Rochester renders down the beef fat and fries french fries in it…amazing! There is a sweetness to it and with a generous dusting of salt is delicious.
angel4us last edited by
@kb2112 I have used cheap bacon ,you know the kind with hardly any meat -slightly freeze it and grind it up and mix it with the ground venison - called it bacon deer burgers - they were delicious
kb2112 last edited by
@angel4us I have been reading about using bacon ends as a source of fat. From what I have been reading, it sounds delicious
Papa Gale last edited by
Austin do you use the 20 - 25% fat to venison for summer sausage, snack sticks, and ground jerky? Would you recommend adding 25 % pork fat to the venison, cure, seasonings, binder, mix, stuff in to 2.9 x 20 " fibrous castings I let them set in the refrigerator for 3 days put in the freezer for a little while till partial frozen slice on my slicer and put in the dehydrator.
On some batches I had little drops of fat on the jerky that I wiped off with paper towels?
Great job I enjoy your forum I think you are starting to build a community.
I use 20% to 25% on summer sausage and snack sticks. For ground and formed jerky, I’d go as lean as possible and get towards 10% fat or less if possible.
On your summer sausage process… are you ever actually cooking it in an oven or smoker? I read it as there isn’t a cook process before you get to the dehydrator. I’ve never heard of someone doing it that way before. I would recommend smoking/cooking the summer sausage, then slicing, and just skip the entire dehydrator portion. Let me know if I mis-read part of that though, and I can chime in with some extra thoughts.
Thanks for the compliments on the community!!!
Papa Gale last edited by
Yes Austin I cook-smoke my summer sausage and snack sticks in the smoker.
I do not cook or smoke my ground meat jerky. Seasoning and cure I stuff it in a casing put it in refrigerator for a couple of days put it in the freezer for a hour or two them on the meat slicer cut 1/4" x 2 1/2" medallions put them in the dehydrator for about 20 hours or till it gets the texture I like.
I have the a Himalayan Salt Slab, but really didn’t know how to prep before cooking or clean it, so I have only used it once.
Thanks for the education on how to use my salt block, great video.
I picked up brisket at the Kroger Chain grocery already for $1.99 a lb. on sale. Walmart has some very nice full brisket with the round for $3.94 a lb. I have checked several butcher shops and they normally stock packer 6 full briskets with the round on it to a box @ $4.99 to $5.99 per pound or most butcher shops would sell you a individual brisket. You did not have to buy a whole case.
It’s a vinegar, oil, and spice marinade, very popular in upstate NY. Usually chicken cubed in 1"ish pieces and marinaded for a few days, grilled on kabob skewers, and served on a sausage roll. We do halves of game birds, marinade in 2gallon zip locks then indirect grill. Keep some of the marinade to baste with since wild birds are very lean.
Meat Hacks: Cooking on a Himalayan Salt Slab
Learn about cooking steak on a Himalayan Salt Slab with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
Cooking on a Himalayan Salt Slab
Salt is a key ingredient in almost any meat recipe. It improves the general flavor of almost any meat and has many other benefits as well. What happens when instead of putting salt on your steak you put steak on your salt? Himalayan Salt Blocks Like this one from Cameron’s have been increasing in popularity as a cooking and grilling surface. The Camerons Himalayan Salt slab is 8" x 8" and is 1.5 inches thick.
It appears to offer a few advantages over traditional methods like cooking on grill grates or cast iron. Since it is a solid slab of natural Himalayan salt it will season your meat as you cook it, so you don’t need to add any rubs or seasonings to your steak, if you don’t want to. This can help cut down on your sodium intake as even though you are cooking on a salt slab and will get some salt into your food the transfer will be less than a fully seasoned steak. Himalayan Salt also has a stronger flavor than regular salt so you don’t need as much to get the same flavor. Aside from the flavor Himalayan salt also contains micro nutrients that are not present in regular table salt.
These Salt Slabs are very good at heat retention, once you get them up to heat they will maintain a nice even heat and are suitable for cooking at extreme temperatures. These Himalayan Salt Slabs have a melting point of over 1,400 degrees so they can be used for almost any application. The surface is not very porous and the salt helps dry out and kill bacteria so it is a very hygenic cooking surface.
To get this ready to cook on we need to heat it in stages. Camerons recommends to preheat this slowly, so we will do 15 minutes on low, 15 on medium and 15 on high. This will work well because I like to give my steaks 45 minutes to come to room temperature before cooking them.
We are cooking a ribeye today, so we want to get this salt block up to around 500°, we are going to check that with the Laser Infrared Thermometer but if you want to know when you Slab is properly pre heated you can sprinkle some water on it and it should immediately sizzle. I am going to cook the steak for 3-4 minutes a side, as I want to get this steak to around 130°. When using a Himalayan Salt Slab it is recommended that you use a metal spatula or tongs, no plastic.
You could also cook vegetables or seafood directly on this but steak was the first thing I wanted to try.
So we have a Medium Rare Ribeye with a beautiful crust on it, that is partly because the salt from the block helped draw out the moisture from the outside of the meat and it crisped up beautifully.
To clean this you will need to let it cool first, so turn off your grill and leave it in there for about an hour or until it is cool to the touch. Then wipe it down with a moist towel or sponge until all the food particles are gone. Do not use soap on this or place it directly under running water or soak it.
All in all the Camerons Himalayan Salt Grilling Slab is a great tool to use in your kitchen or grill for when you want to try something different or impress your dinner guests. It cooked a very tasty steak and was a lot easier to use than I initially thought it would be. As a bonus it can be used as a serving dish and it looks great when left out on a counter or on a shelf.Subscribe to WaltonsTV
Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!Subscribe to Meatgistics
Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!Shop waltonsinc.com for Himalayan Salt Slab Shop waltonsinc.com for Himalayan Salt Slab Holder and Brush Subscribe to WaltonsTV on YouTube Broil King Signet 320 Broil King Baron 420
I often thought about both, grinding and making my own burgers from brisket and sou vide, now for sure I going for it and with the brisket burgers I will add the bone morrow, man that has to be so good!
Hi I’m looking for a meat department manager with experience at a chain retail supermarket near NYC area. I work for my family’s butcher shop with multiple locations. I’m looking to change up our operations and potentially even pay consulting fees too.