How long can I refrigerate summer sausage before cooking it? And will it taste better to let it set longer than 12 hrs. before I cook it? Also how long to refrigerate it after cooking it before I vacuum seal it and freeze it

My butcher has 50/50 and 80/20 pork trimmings. I was wondering how much to add for a 25# batch of summer sausage. I’m leaning towards the 50/50. Also I want to try duck breast summer sausage. I would like to know the ratio for that also.

What’s the best casing for breakfast sausage?

Those you mentioned sound awesome, I’d like to see that video. I would also like to try them.

I’m wanting to try some bacon flavored ground pork patties. I already have my seasoning . What lean to fat ratio do I need? I have enough seasoning for 12 lbs.

I’m wanting to try my hand at making breakfast sausage, I’m leaning toward the holly seasoning. Is there anything special I need to know before I start? Any tips or tricks would be appreciated.

Thank you, I will remember that if/when I try duck again.

I followed the instructions on the video. It may have something to do with the sausage not getting as firm as it should. I used the cotto salami on duck breast with pork fat. It sure tastes good. But it’s a little soft.

My summer sausage is sticking to the casings