summer sausage ?

franklin7x57 · February 03, 2014, 04:53:47 PM

I've made a couple batches of deer sausage using a Hi Mountain Mix, making 30 lbs. at a time. I'd like to add some cheese to my next go round, first how much would be a good start in a 30 lb.? Also will I need to reduce the amount of meat or will my batch be 30+ lbs. Having the right amount of cure is what I'm worried about.

Saber 4 · February 03, 2014, 05:37:28 PM

I don't have any idea but I want to see what the sausage guru's have to say about it.

Tenpoint5 · February 03, 2014, 06:18:34 PM

30 pounds of meat is still 30 pounds of meat even if you add 3 lbs of cheese to it. Cure the meat then mix in the cheese before stuffing.

franklin7x57 · February 04, 2014, 05:57:34 AM

Thanks, didn't want to make anyone sick or waste 30 lbs. of meat. Three lbs. of cheese a good amount to try?

Tenpoint5 · February 04, 2014, 06:10:13 AM

Good place to start. I use 3 pounds to 25 pounds of brats. Others may use more or less. It will be a matter of personal choice. Try 3 if its too much use2.5 next time until you dial it in to where you like it.

Sailor · February 04, 2014, 06:33:23 AM

As Chris said, some may use more cheese and others may use less. I find that 1/2 pound of cheese per 5 pounds of meat is about the right amount for my taste. On the cure be sure to add 1 tsp of cure #1 per 5 pounds of "meat" not meat + cheese. So if you are using 30 pounds of meat then you should be using 6 tsp or 2 Tablespoons of cure #1.

ragweed · February 04, 2014, 06:45:53 AM

Quote from: Sailor on February 04, 2014, 06:33:23 AM
As Chris said, some may use more cheese and others may use less. I find that 1/2 pound of cheese per 5 pounds of meat is about the right amount for my taste. On the cure be sure to add 1 tsp of cure #1 per 5 pounds of "meat" not meat + cheese. So if you are using 30 pounds of meat then you should be using 6 tsp or 3 Tablespoons of cure #1.

Whoa! My conversion table says 3 teaspoons = 1 tablespoon. So for 30 lbs of meat, I would add 6 tsp or 2 TBL of cure #1.

Sailor · February 04, 2014, 06:59:17 AM

Quote from: ragweed on February 04, 2014, 06:45:53 AM
Quote from: Sailor on February 04, 2014, 06:33:23 AM
As Chris said, some may use more cheese and others may use less. I find that 1/2 pound of cheese per 5 pounds of meat is about the right amount for my taste. On the cure be sure to add 1 tsp of cure #1 per 5 pounds of "meat" not meat + cheese. So if you are using 30 pounds of meat then you should be using 6 tsp or 3 Tablespoons of cure #1.

Whoa! My conversion table says 3 teaspoons = 1 tablespoon. So for 30 lbs of meat, I would add 6 tsp or 2 TBL of cure #1.

Good catch! Typo on my part. Glad you caught that mistake. I fixed my post. Whewwwwwww that could have been bad!