brandekm
I make summer sausage and use 70% venison and 30% pork butt with fat. Don’t use a binder at all. The pork butt with fat is better than just pork fat because the fat will run out of the casing when it gets hot. When temp hits 160 degrees I cool them off in an ice water bath for 20 minutes, dry off and refrigerate. I haven’t had any problems

Pepper stick