Sausage can be made from any meat, it isn't limited to pork. At the local meat shop, a lot of people have beef fat mixed in with the venison. Mix pork loins with pepper and nutmeg until mass feels sticky, then add emulsified beef. But, cut slabs about an inch thick, and throw them on the grill on high, or do a fast, hot pan sear, and you have an amazing hot sandwich filler! I think deer is too lean to make a good burger without added fat. A lot of butchers do use pork fat for sausage... but beef suet is excellent for mixing with venison, even for sausage, it's mainly the spices that give the give a lot of flavor... 0 0. Beef fat, especially hard beef fat makes rather poor brats in my experience. Cook, stirring occasionally, for about 5 minutes, until soft. (Think bratwurst vs. bologna) • Fresh herbs can be used instead of dried herbs (which should be under a 3 month shelf life), although you will need to use twice as much. If you don't intend to form patties and make hamburgers, don't add fat to the meat, just to the pan to prevent sticking. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. Pork is the most common, but butchers also use beef, lamb, veal, turkey, chicken, or game, and sometimes also fillers like oatmeal and rice to stretch the meat a bit. Lv 7. You could always add pork fat or trimmings, but if you are trying to keep to an all beef sausage, you should add beef fat or suet. Get firm fat, and you'll need about 1 part fat to 4 parts venison, maybe more. You could also try using a mix of ground beef and ground pork, using pork for a third of the recipe. from the pork. I made 2000 or so pounds of brats in the last 2 days and didn't use any fat back. For even fresher sausage, grind pork loin or lean pork shoulder with a meat grinder or mince it in the food processor. 3. There is a difference in Pork Trimmings. Since you are adding pork fat, you should cook the sausage to at least 160°F. Drain and discard grease. I use 10-15%. When I know I am going to need a large quantity of pork butt for sausage making, I'll tell my meat man well in advance. The reason is that no wild animal (except maybe a fall bear) have any substantial amounts of intramuscular fat. A well-made sausage is a symphony in a link, needing nothing more than a simple accompaniment to play harmony. The beef fat is a little waxy. We add pork fat or trimmings to make sausage, beef fat or trimmings to grind burger. If you know someone that is going to get a whole/half hog ask if you can have the fat. That being said, I also don't think you need fat back to make a good bratwurst. If you add the beef fat, eating the sausage cold will not be a great experience. The fat from the sausage prevents the meat from drying out. For the majority of the sausages that I make, I use 3 pounds of Pork Loin to 1 pound of Pork Fat Trim. Sausage products in this group include fresh pork and beef sausages. 1 decade ago. Butchers will often keep it for themselves, but if it is requested the buyer can get it. Trim the venison very well; no connective tissue or glands. Best to use frozen sausage within one month, for best flavor. Sure, you can use it for larb, but if that mood has passed by mealtime, it's just as good as part of your meatloaf mixture, or even fresh, homemade sausage. Sausage is ground meat mixed with herbs and spices in some manner of form. We got about 15 pounds of nice back fat from our neighbors when they got a half hog. Would a 50/50 beef/pork combo work well for a summer sausage and sticks? Our choice is to use 75% game to 25% pork trimmings that are 90% fat – 10% lean. https://www.allotment-garden.org/.../sausage-ingredients-meat-fat-rusk Instructions. Pork is the word ascribed to the pig animal as a food product. Stir in taco seasoning until meat is well coated. Whatever meat you use, it should have some fat in it. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Use of prerigor meat in fresh sausage production. To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. As for curing the meat, since summer sausage is a fermented sausage, you should use a meat culture such as FL-C. Bactoferm F-LC meat culture with bioprotective is mostly used for fermented sausages and is widely known for suppressing the growth of Listeria. I get it for around .25/pound when I go to the store. The favorite choice for the term "Sausages" is 1 link of Fresh Pork Sausage which has about 7 grams of fat.The total fat, saturated fat and other fats for a variety of types and serving sizes of Sausages … https://www.jimmydean.com/recipes/dinner/beckys-two-meat-chili-with-sausage This practice can only be encouraged since prerigor meat is an excellent raw material for these products. This will help them to give the most flavor to the ground meat. We don't eat "pig" rather we eat "pork." Use Pork Shoulder, belly pork & pork fat although you can use any part of any animal you wish. https://www.recipetineats.com/special-pork-fennel-sausage-rolls BOBBER. They can vary from 90% fat – 10% lean to 50% fat – 50% lean. Stuff firmly into 55-65 mm fibrous or beef middles casings. Years ago I worked for a deer processor for a few years and made a lot of his deer brats, summer sausage, jerky, sticks, everything. You can also ask your local grocery store butcher counter if they have any Pork Fat Trim available for purchase. Correct, I have never made bear meat summer sausage. Beef is high and the fat I have got from the butcher is usually hard and doesn't mix as well. For pork sausage, the best cut is the picnic shoulder, but it's often hard to find. With some of the more lean cuts, you'll find you need to use additional fat to get a good product. Consider this when mixing with your game meat. Just do not exceed that temperature. Wild game is naturally very lean, making sausage with wild game requires a person to supplement with pork or beef fat. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. I like to season the trimmed meat and chill overnight before grinding. I find that the meat and fat diced into cubes around one inch works best with the Kitchen Aid Meat Grinder. Fernald recommends trying 70/30 beef. You can add or subtract anything you’d like, adjust how coarse or fine the sausage is, make them skinny or fat, long or short, spicy or sweet. It has a tendency to dry out, depending on the fat content of your mixture. https://www.barbecue-smoker-recipes.com/making-homemade-sausage.html In many tropical and subtropical countries, fresh sausages are often produced from warm slaughtered or prerigor meat. Would the amount of fat on the chuckies and butts be enough, or should I try and get some extra pork trim too? The combination creates a deeper savory flavor and a more interesting texture. Fatback is a good fat to use, as it won't melt out of the sausage as it cooks like some other types of fat. While many prepackaged sausages come pre-mixed with fat and loaded with spices and preservatives, it is possible to buy plain sausage in bulk and add your own seasonings. Pork is generally fattier than beef, so you can use 90/10 beef or even 100 percent lean beef and get the fatty boost (and extra flavor!) Sausage can be made from a variety of meats – beef, chicken, turkey, lamb – but the most common is pork. The pork never has an off smell and mixes better. Fat from lamb or wild game should not be used either, unless you make original sausages like Turkish Sucuk or Scottish Haggis. Casings vary too: Besides intestines or artificial casings, butchers sometimes use stomachs, skins, or they sell the sausage … Pork butts are considered to average 35% fat, but when added to venison, you're dropping down to 15% or less fat content. If you've never made sausage before, don't sweat it: A basic sausage is … A good substitute is pork butt. Sheep or goat fat has a specific odor which lowers quality of the sausage.