Pepper stick

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

kstrantz said in additives in prepackaged seasonings:

is there already all the necessary binders, cures, boosters ext. in seasoning packs from Excalibur or Waltons ??