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!) Mix pork loins with pepper and nutmeg until mass feels sticky, then add emulsified beef. https://www.allotment-garden.org/.../sausage-ingredients-meat-fat-rusk To prevent foodborne illness, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. 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! Wild game is naturally very lean, making sausage with wild game requires a person to supplement with pork or beef fat. I also notice when I cook the beef fat it smells worse and the family doesn't like it as much. 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. Avoid beef fat which is yellow and tastes inferior to pork fat. Get firm fat, and you'll need about 1 part fat to 4 parts venison, maybe more. For even fresher sausage, grind pork loin or lean pork shoulder with a meat grinder or mince it in the food processor. We got about 15 pounds of nice back fat from our neighbors when they got a half hog. You can use wild hog for the pork if you have it or use your wild hog to make 100% pork sausage. BOBBER. The combination creates a deeper savory flavor and a more interesting texture. He may have to order the meat for me. 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. Correct, I have never made bear meat summer sausage. The only real considerations in choosing a cut of beef to grind for all beef sausage are price and fat content. I use Cento crushed tomatoes imported from Italy because the fruit used is ripe, has a soft acidity, and provides an authentic flavor. Stir in taco seasoning until meat is well coated. Lv 7. 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. A good substitute is pork butt. Best to use frozen sausage within one month, for best flavor. Cook, stirring occasionally, for about 5 minutes, until soft. Use of prerigor meat in fresh sausage production. Whatever meat you use, it should have some fat in it. For the majority of the sausages that I make, I use 3 pounds of Pork Loin to 1 pound of Pork Fat Trim. Butchers will often keep it for themselves, but if it is requested the buyer can get it. They can be made from red meat (for example, beef, pork, lamb or veal), poultry (turkey or chicken, for example) or a combination. The reason is that no wild animal (except maybe a fall bear) have any substantial amounts of intramuscular fat. In many tropical and subtropical countries, fresh sausages are often produced from warm slaughtered or prerigor meat. I find that the meat and fat diced into cubes around one inch works best with the Kitchen Aid Meat Grinder. Beef fat works, but not as well as pork. https://www.barbecue-smoker-recipes.com/making-homemade-sausage.html Sausage can be made from a variety of meats – beef, chicken, turkey, lamb – but the most common is pork. The beef fat is a little waxy. There is a difference in Pork Trimmings. The tallow I have rendered out of beef has always been mild and fairly tasteless. Trim the venison very well; no connective tissue or glands. Since you are adding pork fat, you should cook the sausage to at least 160°F. Our choice is to use 75% game to 25% pork trimmings that are 90% fat – 10% lean. I like to season the trimmed meat and chill overnight before grinding. I use pork picnic trim and pork butts to do all my pork … Sausage is ground meat mixed with herbs and spices in some manner of form. A well-made sausage is a symphony in a link, needing nothing more than a simple accompaniment to play harmony. You can use any of the leaner cuts of pork for sausage meat when you find an especially good deal, just make sure you add enough extra fat to get to that 15 to 20 percent ratio.. If you add the beef fat, eating the sausage cold will not be a great experience. You could add hamburger, or ground pork as well to add 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. They can vary from 90% fat – 10% lean to 50% fat – 50% lean. Instructions. Would a 50/50 beef/pork combo work well for a summer sausage and sticks? Beef is high and the fat I have got from the butcher is usually hard and doesn't mix as well. We add pork fat or trimmings to make sausage, beef fat or trimmings to grind burger. https://www.jimmydean.com/recipes/dinner/beckys-two-meat-chili-with-sausage 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. Consider this when mixing with your game meat. This practice can only be encouraged since prerigor meat is an excellent raw material for these products. 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 … For pork sausage, the best cut is the picnic shoulder, but it's often hard to find. If you know someone that is going to get a whole/half hog ask if you can have the fat. Hang at room temperature for 2 hours. When hot, add in the onion and peppers. Local butcher shop works well. Add the olive oil to a large stockpot or Dutch oven set over medium high heat. https://www.recipetineats.com/special-pork-fennel-sausage-rolls 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 don't intend to form patties and make hamburgers, don't add fat to the meat, just to the pan to prevent sticking. Sausage that is ground finer will require more fat due to their texture and sausage that is left more coarse will allow you to use less. I get it for around .25/pound when I go to the store. I use 10-15%. So I … Drain and discard grease. JMO, Mike. How to cook it. That's the beauty of ingredients like ground pork. (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. Also, one thing to have in mind is to grind your spices before using. I use two types of meat, lean ground beef, and pork Italian sausage. Sheep or goat fat has a specific odor which lowers quality of the sausage. Fernald recommends trying 70/30 beef. You can also ask your local grocery store butcher counter if they have any Pork Fat Trim available for purchase. That being said, I also don't think you need fat back to make a good bratwurst. Sausage products in this group include fresh pork and beef sausages. If you've never made sausage before, don't sweat it: A basic sausage is … Casings vary too: Besides intestines or artificial casings, butchers sometimes use stomachs, skins, or they sell the sausage … The pork never has an off smell and mixes better. 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. Remember to cook ground pork to a minimum of 160 F, using a food thermometer to check the temperature. The key with a lot of venison preparations is to not overcook the meat. At the local meat shop, a lot of people have beef fat mixed in with the venison. I think deer is too lean to make a good burger without added fat. Based on having eaten a lot of bear meat, which tastes good, I suspect that bear meat sausage would taste a lot like sausage made out of deer or elk, and if you trim the fat off the bear meat, I suspect that you should add the same kind and amount of pork as you would when making sausage out of deer or elk. I use uncured bacon, or fat back. 3. 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. The fat from the sausage prevents the meat from drying out. Cook and stir beef, sausage, and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Use Pork Shoulder, belly pork & pork fat although you can use any part of any animal you wish. Uncooked sausages include fresh (bulk, patties or links) and smoked sausages. You could also try using a mix of ground beef and ground pork, using pork for a third of the recipe. Just do not exceed that temperature. We don't eat "pig" rather we eat "pork." It has a tendency to dry out, depending on the fat content of your mixture. I've used beef fat many times in sausage, both pork breakfast sausage and link venison sausage. Pork is the word ascribed to the pig animal as a food product. Sausage made Would the amount of fat on the chuckies and butts be enough, or should I try and get some extra pork trim too? 1 decade ago. This will help them to give the most flavor to the ground meat. Sausage can be made from any meat, it isn't limited to pork. With some of the more lean cuts, you'll find you need to use additional fat to get a good product. 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. Stuff firmly into 55-65 mm fibrous or beef middles casings. I made 2000 or so pounds of brats in the last 2 days and didn't use any fat back. 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. TIP. Fat from lamb or wild game should not be used either, unless you make original sausages like Turkish Sucuk or Scottish Haggis. Beef fat, especially hard beef fat makes rather poor brats in my experience. from the pork. I find the recipe in Charcuterie a little hot-dog-like. 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.