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?

]]>https://waltonsdev.nodebb.com/topic/2206/summer-sausage-snack-sticksRSS for NodeThu, 10 Sep 2026 23:14:57 GMTSat, 21 Mar 2020 19:56:14 GMT60You’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.

]]>https://waltonsdev.nodebb.com/post/14992https://waltonsdev.nodebb.com/post/14992Mon, 23 Mar 2020 15:45:32 GMTWhen I’ve used pork loin I used bacon to add the fat. Worked out good and added a smokey flavor

]]>https://waltonsdev.nodebb.com/post/14976https://waltonsdev.nodebb.com/post/14976Mon, 23 Mar 2020 12:40:15 GMTI have some canned ground pork—what is best to use them for ?

]]>https://waltonsdev.nodebb.com/post/14934https://waltonsdev.nodebb.com/post/14934Sat, 21 Mar 2020 21:12:14 GMT