<![CDATA[Packaging summer sausage]]>I usually remove fibrous casings before I vacuum package, which allows me to clean off any fat that might have collected between sausage and case. Just trying to make it look good as gifts. I am curious what others do for best presentation.

]]>https://waltonsdev.nodebb.com/topic/3104/packaging-summer-sausageRSS for NodeThu, 10 Sep 2026 20:39:08 GMTFri, 18 Dec 2020 04:07:33 GMT60<![CDATA[Reply to Packaging summer sausage on Sat, 19 Dec 2020 22:22:14 GMT]]>I only use pork fatback. I have old hunting buddies who have been using deer and elk fat in their grinds for 50+ years and never had a problem, but I don’t take the risk that it could go rancid.

I killed a black bear 2 years ago and it had tons of back fat, which I chucked. I am always reading that bear back fat can be fantastic for cooking, when it is rendered. If I am lucky enough to get another bear this season, I am going to try that.

]]>https://waltonsdev.nodebb.com/post/26918https://waltonsdev.nodebb.com/post/26918Sat, 19 Dec 2020 22:22:14 GMT<![CDATA[Reply to Packaging summer sausage on Sat, 19 Dec 2020 22:12:01 GMT]]>Big Game you use the back fat from the elk or pork?

]]>https://waltonsdev.nodebb.com/post/26916https://waltonsdev.nodebb.com/post/26916Sat, 19 Dec 2020 22:12:01 GMT<![CDATA[Reply to Packaging summer sausage on Sat, 19 Dec 2020 22:09:28 GMT]]>Well, in the cook last night I used Sure Gel, and no fat out at all. Seems to work!

]]>https://waltonsdev.nodebb.com/post/26914https://waltonsdev.nodebb.com/post/26914Sat, 19 Dec 2020 22:09:28 GMT<![CDATA[Reply to Packaging summer sausage on Fri, 18 Dec 2020 21:37:25 GMT]]>Elk and back fat. I have made it about half dozen times and improving each time, but then I tweak things. The amount of fat is frankly small but it was there, maybe a teaspoon or so; I wipe it off so that the recipient doesn’t think it is mold or something. Is it a reasonable goal that there be zero fat out? I saw Jon’s livestream yesterday as I was processing and I thought he said that at these cook temps there always be some fat out.

]]>https://waltonsdev.nodebb.com/post/26840https://waltonsdev.nodebb.com/post/26840Fri, 18 Dec 2020 21:37:25 GMT<![CDATA[Reply to Packaging summer sausage on Fri, 18 Dec 2020 21:15:05 GMT]]>@Live2Hunt
What are you using for meat? Curious why you’re getting fat between the meat and casing.

]]>https://waltonsdev.nodebb.com/post/26835https://waltonsdev.nodebb.com/post/26835Fri, 18 Dec 2020 21:15:05 GMT<![CDATA[Reply to Packaging summer sausage on Fri, 18 Dec 2020 19:53:45 GMT]]>Jonathon how do you package?

]]>https://waltonsdev.nodebb.com/post/26828https://waltonsdev.nodebb.com/post/26828Fri, 18 Dec 2020 19:53:45 GMT