<![CDATA[Venison summer sausage]]>My butcher has 50/50 and 80/20 pork trimmings. I was wondering how much to add for a 25# batch of summer sausage. I’m leaning towards the 50/50. Also I want to try duck breast summer sausage. I would like to know the ratio for that also.

]]>https://waltonsdev.nodebb.com/topic/1722/venison-summer-sausageRSS for NodeThu, 10 Sep 2026 21:21:59 GMTTue, 12 Nov 2019 02:54:07 GMT60<![CDATA[Reply to Venison summer sausage on Sun, 05 Jan 2020 01:18:29 GMT]]>thanks for your time.will be ordering soon

]]>https://waltonsdev.nodebb.com/post/10656https://waltonsdev.nodebb.com/post/10656Sun, 05 Jan 2020 01:18:29 GMT<![CDATA[Reply to Venison summer sausage on Fri, 03 Jan 2020 19:45:00 GMT]]>farmer jim The Habanero BBQ is the only summer sausage that we have that I would consider “bold” the H summer is the best summer sausage seasoning that we sell. It is by far the best seller for summer sausage seasonings and Habanero BBQ is my personal favorite.

For snack sticks I would say the Taco Snack Stick and the bloody mary is very bold as well! I think that the Willies is our best tasting one though, it is a peppery stick but just has a perfect flavor in my mind.

]]>https://waltonsdev.nodebb.com/post/10617https://waltonsdev.nodebb.com/post/10617Fri, 03 Jan 2020 19:45:00 GMT<![CDATA[Reply to Venison summer sausage on Fri, 03 Jan 2020 04:32:02 GMT]]>Jonathon wanted to know what are your two best bold flavor seasonings for summer sausage and snack stks thanks.jim

]]>https://waltonsdev.nodebb.com/post/10601https://waltonsdev.nodebb.com/post/10601Fri, 03 Jan 2020 04:32:02 GMT<![CDATA[Reply to Venison summer sausage on Thu, 02 Jan 2020 20:35:57 GMT]]>farmer jim We don’t really do anything with forumlating seasonings, we use all Excalibur Pre-Packaged seasonings, so I wouldn’t really be of any help here, sorry!

]]>https://waltonsdev.nodebb.com/post/10539https://waltonsdev.nodebb.com/post/10539Thu, 02 Jan 2020 20:35:57 GMT<![CDATA[Reply to Venison summer sausage on Thu, 02 Jan 2020 05:36:02 GMT]]>Jonathon hey how ya doing.just looked at rytek kutas sausage book to see how much kosher salt to use in 10# 15# 20# batches of summer sausage deer/pork. but he used granulated salt.5tb for 10#-- ? for 15#-- and 12tb for 25#.how much kosher salt do I use because kosher salt is lighter.i cant understand the charts in o/o.thanks bud.

]]>https://waltonsdev.nodebb.com/post/10505https://waltonsdev.nodebb.com/post/10505Thu, 02 Jan 2020 05:36:02 GMT<![CDATA[Reply to Venison summer sausage on Tue, 12 Nov 2019 14:36:45 GMT]]>Douglas Moore I have never made duck breast sausage so take what I am saying with a small grain of salt but I would think you wouldn’t need to add anything? For a serving of 140 grams of duck breast, there are 40 grams of fat. That should be right in the range you are looking for so I might add a binder but I honestly don’t think I would add any pork trimmings.

Now, if I misunderstood and you are looking to mix duck breast with pork to increase your yield then I would go 50/50 with untrimmed pork butts.

]]>https://waltonsdev.nodebb.com/post/9006https://waltonsdev.nodebb.com/post/9006Tue, 12 Nov 2019 14:36:45 GMT<![CDATA[Reply to Venison summer sausage on Tue, 12 Nov 2019 13:17:48 GMT]]>I use a blend of pork, 6 lbs. of 80/20 and 3 lbs. of 50/50 with 16 lbs. of lean venison.

]]>https://waltonsdev.nodebb.com/post/9004https://waltonsdev.nodebb.com/post/9004Tue, 12 Nov 2019 13:17:48 GMT