Meat block question
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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!
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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!
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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.
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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.
Midwest_kc what would you recommend to get more of that true summer sausage taste? A lean beef and pork shoulder combo?
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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.
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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.
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.
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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.
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.
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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.
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.
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