Hey everyone, first time sausage maker, long time smoker here.
I plan on tomorrow making some summer sausage, brats, Italian sausage, and some beef sticks. This will be my first attempt. I have been doing a lot of reading and still have not figured out the proper meat ratios for different sausages.
Brats I would assume are 100% pork. Guessing Italian Sausage would be too?
Would a 50/50 beef/pork combo work well for a summer sausage and sticks?
Would the amount of fat on the chuckies and butts be enough, or should I try and get some extra pork trim too?
Years ago I worked for a deer processor for a few years and made a lot of his deer brats, summer sausage, jerky, sticks, everything. He used a 50/50 mix of deer and pork for his summer sausage. Also included beef tallow but I don't remember the amounts of that.
Just trying to figure out if different types of sausages use different types of meat, or if it is more of a seasoning thing, between the different types of sausages.
I'm on my way out to buy a number of pork butts and chuck roasts. Hoping to do at least 30 lbs of various meats and sausages.