Homemade venison summer sausage

[svalli]

We do not use any other soy products that occasionally soy sauce and miso paste. I use real butter and vegetable oils. There are now all sorts vegetable based meat substitutes coming to market, but I do not use any of those. If I cook vegetarian meal, veggies are in their true form and not disguised as ground beef or hot dogs. For meat products I try to select the leaner choices and I know that it may affect on taste. For sausages I do not like the ones, which have so much fat, that it covers my palate after eating.
I think that the sausage, which I made, could be good in a soup with potatoes and other veggies. I may have to try make some old fashioned sausage soup with it.
I do not know when I will try sausage making next time, but I will try adding more fat and mix the meats with the dough hook in my mixer and not by hand.

[worth1]

Side by side comparison of the sopressata.
Before and this morning.
The small one weighs 17 ounces so it's lost 6 ounces so far.
I need to lose about another ounce and a half at least.

20231215_071213-COLLAGE.jpg

[worth1]

Did a weigh in and the smaller salami has reached it's goal of 30% weight loss of about 15 ounces.
The big one is on its way too with only a few ounces to lose.
As hoping I will be able to cut into it for Christmas.

[JRinPA]

"On Saturday morning I ground about 2.5 kg of moose roasts and 700g or pork loin. Since the pork was low fat I added 300g of bacon. I had ordered salt which has 0.6% nitrite and using it was in my opinion easier that the pink cure, because I could measure it with my digital scale to get correct amount. Naturally I had to take into account that the bacon already had salt in it."

Around here the stores carry Morton's Tenderquick. That is salt plus sugar plus cure 1 plus cure 2. (edit I should say, salt sugar nitrite and nitrate. I don't know how to Strikethrough with this bbcode)
When I first started making cured meats I used that Tenderquick, but after I bought my first bag of cure#1 I much prefer that. I think tenderquick is limiting and really has too much salt, more than needed for safety. There is no way to adjust it down, as the cure#1 is the true requirement to stay in ratio to the meat.

I do like to mix in small batches to assure that the cure#1 is evenly distributed. It only takes 1 tsp for 5 pounds. Sometimes I will mix that into water to help spread it around.

[worth1]

Tender quick is.
.05 % sodium nitrate and the same with sodium nitrite.
Really hard not to make something too salty but I can in certain situations.

Insta cure #1 is 6.25 % sodium nitrite.
Insta cure #2 is 6.25 % sodium nitrite and 1% sodium nitrate.
Sodium nitrate breaks down into sodium nitrite over time and is why I use cure #2 when I make dry salami.

The small salami is down to 14.7 ounces.

[worth1]

Father contemplating it takes on average around 1 teaspoon of salt per 5 pounds of meat when making sausage.
Depending on taste.
One could just put in 6 or 7 teaspoons of tender quick to make 5 pounds of cured sausage to smoke and not add anymore salt.
Keep in mind I never ever use anything called kosher salt to mix into things.
Diamond Chrystal is an evaporated chrystal salt and Morton kosher salt is a processed salt.
They don't weigh the same by volume.
Any time I say salt unless otherwise said I'm using canning and pickling salt.

I buy the insta cure in the 5 pound containers at a fraction of the cost of the 1 pound bags.