Scottiem
Lil-Rokslider
- Joined
- Dec 7, 2012
- Messages
- 113
I'm getting ready to make some elk breakfast sausage and summer sausage for the 1st time and was wondering what everyone else is doing as far as fat ratios. I have the Outdoor Edge Advanced Sausage DVD and in it he recommends a 80/20 mix of elk to 50/50 pork fat for breakfast sausage. I've called a handful of meat markets in Denver and none sell 50/50 pork trim just straight fat. Ive read online guys are using pork shoulder/pork butt which they say is roughly 30% fat. Do you buy this at a meat market/grocery store and chop it up yourself? As far as summer sausage goes...in the DVD he still uses a 80/20 mix but as far as fat goes he uses 50/50 beef fat and bacon ends. Ex. 10# batch = 8# elk, 1# beef 50/50, 1# bacon ends. Again...nobody sells beef 50/50 trim, just straight fat. Anyways just wanted to hear what types of fat and what ratios and where you get the fat?