From reading all the various other post in this section it seems as you want at least a 20 percent fat content in your summer sausage. My question is I am planning on trying out a couple of different recipes until me and my hunting buddies find our "Favorite" am planning on working in 15 lb batches, and was thinking of using 10lb lean deer and 5lb pork butt. will this contain enough fat? When I used to take my deer in for processing they offered a 50/50 deer/pork mix and a 60/40 deer/pork mix, we like the 60/40 ratio better, but without knowing how fatty the pork was they added its hard for me to decide how to mix my own. I know with trial and error I will find a mix that I like, but our harvest wasn't as plentiful as it has been in the past and I don't want to burn through what little venison we have trying to pin something down, any suggestions?????