bigwheel wrote:Would work great with deer meat if you mixed it at least 50/50 with untrimmed butts. Preferably 60/40 in favor of the hawg. Recall vividly a great pal o mine who had been an Albertson's butcher for 30 yrs (he now got a real job as the the Adams Spice man) who had a bunch of pals who was all dedicated Bambi slayers. They decided one year to pool all their deer meat and make sausage. I kept on telling him how to do it..but did he listen to uncle bigwheel? No. They wound up grinding and stuffing about 200 lbs of venison with two butts for the fat ration. Yeppers..they wound up feeding it to the dawgs. Some folks have to learn stuff the hard way. Apparently Albertsons butchers dont make much sausage. Thats why you cant buy no guts at Albertsons:)
bigwheel
Venison Summer Sausage is great. We always uses beef fat, but pork fat would work too, just heat to an internal of 160*
This from the folks at the USDA
Pork must be adequately cooked to eliminate disease-causing parasites and bacteria that may be present. Humans may contract trichinosis (caused by the parasite, Trichinella spiralis) by eating undercooked pork. Much progress has been made in reducing trichinosis in grain-fed hogs and human cases have greatly declined since 1950. Today's pork can be enjoyed when cooked to a medium internal temperature of 160 °F or a well-done internal temperature of 170 °F.
Some other foodborne micro-organisms that can be found in pork, as well as other meats and poultry, are Escherichia coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160 °F.
Cut me a good long piece of that stuff and put the meat on it, forming into a log all the while pressing it to get rid of any air bubbles. Once wrapped gathered the ends and rotated the middle to create a nice log. Then wrapped that in plasitic wrap again and stuck in a gallon freeze bag and put it in the fridge.
