Just wondering how long I have once my casings are stuffed before I need to get them in the smoker when using encapsulated citric acid.
I plan on making 25 lb. of Summer Sausage and because my mixer and stuffer can only fit 12.5 lb. I need to make 2 batches.
Can I hold off smoking the first batch until the second batch is done so I can smoke everything at once or is that a bad idea?
I don’t think it would be over an hour to complete the second batch.

Hi.
My Venison burger from my processor is 27lb. Venison with 15lb. pork for a total of 42lb.
My question is, is this mix to fat for Summer sausage and snack sticks? Would adding 4lb of ground Venison to each batch when I make a 25lb batch of each type of sausage be ok or should I add more Venison ? If so ballpark how much more Venison to the existing mix, Should the Summer sausage or Snack sticks be leaner or is the higher fat contact OK.

@Markus said in Pork to Venison ratio for Summer sausage.:

http://www.prechel.net/formula/pearson.htm
Thanks for the link to the Pearsons square, I’ve used it before. I figured the fat was way to high in my mix.

So I need to figure out the fat percentage of my burger. I need to contact my processor and ask what they added for pork, pork fat trim or more pork meat.
Using the Pearsons square and figuring my burger is 55% fat and the Venison I need to add is 3% fat, I would need to do a approximate 50/50 split to get to a 30% fat content for my sausage.
Also need to ask my processor why they added way more than a third of pork to my Venison burger.

Jonathon They were just standard packages. You could ask for beef or pork to be added. When I asked what the percentage pork would be when I dropped of my trim, they said a third. Need to talk to the owner. Really messes up my plans for making summer sausage.