I just finished my first batch of summer sausage and could use a little help tweaking my process. It turned out pretty good but it’s a little on the waxy side. I used an 80/20 venison and pork fat blend with the H seasoning and some high temp cheese. What’s my fix here? 85/15 next time? Also how much fat loss is normal? They were all dripping with it about the time it hit 160 and left a fatty residue on the outside of the casing. I mixed for about 10 minutes and seemed to have good protein extraction but I’m just guessing that it was good extraction. What do you guys think?

Jonathon the anova website says the 1200 watt pro model can do 25 gallons with a lid so I might be ok if I modify the cooler lid. Guess there’s only one way to find out.

dhg001 this was a half batch of the Walton’s bourbon peppercorn. 12.5lbs meat plus about a pound of cheese.

Big Game yeah I think that the route im going to go on my next batch. 160 is probably a bit hot for fat, regardless of protein extraction.