Will using a pork butt with 12% added solution of water, potassium lactate, sodium phosphates, salt, sodium diacetate cause any problems when making venison summer sausage? Sorry if this has been asked before.

]]>https://waltonsdev.nodebb.com/topic/4567/injected-pork-butt-in-venison-sausageRSS for NodeThu, 10 Sep 2026 20:49:14 GMTSun, 14 Nov 2021 18:38:36 GMT60I know. I was a retail meat cutter for thirty years and when it first started coming in we hated it. Sloppy and cut at least a day off of shelf life after cutting and packaging. My employer finally realized they were actually making less money with it.

]]>https://waltonsdev.nodebb.com/post/56568https://waltonsdev.nodebb.com/post/56568Mon, 15 Nov 2021 18:52:36 GMTIt is getting harder to find fresh pork that hasn’t been “juiced”. I have never had a problem using it as a sausage ingredient, though.

]]>https://waltonsdev.nodebb.com/post/56567https://waltonsdev.nodebb.com/post/56567Mon, 15 Nov 2021 18:47:51 GMTI was wondering about that. But I think the phosphates are in there to make the meat retain more of the water they add. I generally don’t like these products but at $1.18/per pound I couldn’t resist.

]]>https://waltonsdev.nodebb.com/post/56566https://waltonsdev.nodebb.com/post/56566Mon, 15 Nov 2021 18:38:08 GMTMaybe leash it by putting the butt in a straight water bath for 8 hrs?? (as reverse brine or desalination process)

]]>https://waltonsdev.nodebb.com/post/56563https://waltonsdev.nodebb.com/post/56563Mon, 15 Nov 2021 18:34:58 GMTThank you sir! I figured the salt content would be higher. I won’t be able to decrease salt as I’ll be using H summer and I know I can’t decrease the cure. I’ll probably use mostly the fat cap and and whatever fat I can find as I believe the fat will hold less of the solution. My concern was if the other chemicals would interfere with anything else. Thanks again

]]>https://waltonsdev.nodebb.com/post/56562https://waltonsdev.nodebb.com/post/56562Mon, 15 Nov 2021 18:33:56 GMTAll of those ingredients are for taste and preservation. It won’t affect your sausage but I may decrease the salt content some in the recipe since your cure is salt and the summer sausage recipe does contain salt and you now have an injected butt

]]>https://waltonsdev.nodebb.com/post/56544https://waltonsdev.nodebb.com/post/56544Mon, 15 Nov 2021 17:45:57 GMTThis is a pic of the pork butt from Hormel I was asking about. Any help or comments would be greatly appreciated!

]]>https://waltonsdev.nodebb.com/post/56540https://waltonsdev.nodebb.com/post/56540Mon, 15 Nov 2021 17:38:00 GMT