<![CDATA[Meat block question]]>Hello, very new into experimenting with homemade snack sticks/summer sausage. Greatly appreciate this community and all of the content!

My question is if I can use a pork shoulder as my meat block or if I should chose a lean piece of meat and add fat separate? Our goal is to make homemade venison snack sticks/summer sausage after getting a result we like with pork/beef. I was planning to experiment with more readily available meat.

Appreciate the help!

]]>https://waltonsdev.nodebb.com/topic/4780/meat-block-questionRSS for NodeThu, 10 Sep 2026 23:25:06 GMTFri, 17 Dec 2021 16:17:08 GMT60<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 17:16:15 GMT]]>Midwest_kc believe or not by request i made and ultra low fat summer sausage that turned out very good for be a healthy alternative. 70% beef chuck and 30% lean pork loin, but I cooked it extremely slow to keep it edible.

All 1 hour times with a full water pan
100f, 110f, 120f, 130f, 140f, 150f
170f 2 hours
Then into a 176f water bath until internal temperature of 160f was reached.

Yes it was and all day cook, but it worked.

]]>https://waltonsdev.nodebb.com/post/61905https://waltonsdev.nodebb.com/post/61905Fri, 17 Dec 2021 17:16:15 GMT<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 17:01:58 GMT]]>mrobisr said in Meat block question:

Midwest_kc said in Meat block question:

I’m making some tomorrow that will be pretty much all beef (wagyu brisket trimmings), and I’ll add some pork fat if I need to, but I wouldn’t be afraid to do like a 70/30 beef to pork ratio. I have never done a mix, so others may be able to chime in here, but I would use beef chuck or something as opposed to a lean beef.

I use 70%brisket and 30% pork shoulder in my summer sausage and if I’m short on brisket, chuck does fine.

depending on how everything breaks down tomorrow, I may end up mixing some pork in as well. I’m also making some breakfast sausage, etc, so I eyeballed how much meat I got out of the freezer. We’ll see what I actually have once I get grinding.

]]>https://waltonsdev.nodebb.com/post/61900https://waltonsdev.nodebb.com/post/61900Fri, 17 Dec 2021 17:01:58 GMT<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 16:56:19 GMT]]>Midwest_kc said in Meat block question:

I’m making some tomorrow that will be pretty much all beef (wagyu brisket trimmings), and I’ll add some pork fat if I need to, but I wouldn’t be afraid to do like a 70/30 beef to pork ratio. I have never done a mix, so others may be able to chime in here, but I would use beef chuck or something as opposed to a lean beef.

I use 70%brisket and 30% pork shoulder in my summer sausage and if I’m short on brisket, chuck does fine.

]]>https://waltonsdev.nodebb.com/post/61898https://waltonsdev.nodebb.com/post/61898Fri, 17 Dec 2021 16:56:19 GMT<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 16:35:30 GMT]]>I’m making some tomorrow that will be pretty much all beef (wagyu brisket trimmings), and I’ll add some pork fat if I need to, but I wouldn’t be afraid to do like a 70/30 beef to pork ratio. I have never done a mix, so others may be able to chime in here, but I would use beef chuck or something as opposed to a lean beef.

]]>https://waltonsdev.nodebb.com/post/61894https://waltonsdev.nodebb.com/post/61894Fri, 17 Dec 2021 16:35:30 GMT<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 16:32:30 GMT]]>Midwest_kc what would you recommend to get more of that true summer sausage taste? A lean beef and pork shoulder combo?

]]>https://waltonsdev.nodebb.com/post/61893https://waltonsdev.nodebb.com/post/61893Fri, 17 Dec 2021 16:32:30 GMT<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 16:25:27 GMT]]>You can absolutely use pork butt. But, as an FYI, all pork summer sausage doesn’t really taste like summer sausage. More like a ham loaf. Still delicious, but not summer sausage.

]]>https://waltonsdev.nodebb.com/post/61891https://waltonsdev.nodebb.com/post/61891Fri, 17 Dec 2021 16:25:27 GMT<![CDATA[Reply to Meat block question on Fri, 17 Dec 2021 16:19:04 GMT]]>benj11317 I would use a pork butt or pork shoulder. Fattier cut. Better results than trying a lean cut and adding fat.

]]>https://waltonsdev.nodebb.com/post/61890https://waltonsdev.nodebb.com/post/61890Fri, 17 Dec 2021 16:19:04 GMT