deer sausage

[jameson]

I was thinking 10% beef suet 10% 70/30 hamburger 30% pork butt and 50% deer
does that sound about right or should i gor 20% pork and 60% deer I want a little bit of the game tast but not to much


I've never done this so I'm not sure what percent to use of anything

 

[griz400]

I mix 80 percent deer and I got a butcher here in town will sell be pork fat ,, that is where I buy my casings ... and then go 20 per cent pork fat .. and add all of your onions chopped, peppers chopped and some cheddar chopped in some of it ... try it in a skillet before you stuff it .....
Another recipe is 50 percent pork butt, and 50 percent deer ... works out real nice as well... with all of your seasonings and peppers, onions, cheddar of course ...

 

[rca dog]

I use either 50% pork shoulder to 50% venison, or if using pure pork fat 15% works well, depending on what kind of sausage you are making. I prefer the pure pork fat, as I like flavour of the meat to come through a bit, and you use up more game meat per batch.

 

[indaswamp]

I was thinking 10% beef suet 10% 70/30 hamburger 30% pork butt and 50% deer
does that sound about right or should i gor 20% pork and 60% deer I want a little bit of the game tast but not to much


I've never done this so I'm not sure what percent to use of anything

You first ratio mix will give you 18%~19% fat. That's cutting it close.

Pork shoulder is roughly 20% fat.

Your second ratio of 20% pork and 60% deer is only 80%. Where is the other 20% meat/fat?

Bottom line is you need to have at least 20% fat or your sausages will be dry. Technically, it's not sausage unless it has 20~50% fat in it.

 

[indaswamp]

BTW- I would not buy pre-ground meat to make smoke sausage with. Buy whole cuts and grind your own on CLEAN equipment.

 

[indaswamp]

59 percent pork butt, and 50 percent deer

I hope that is a typo... 59% pork butt?