VSS questions before I try my first batch.

Discussion in 'Sausage' started by mowin, Dec 27, 2015.

  1. mowin

    mowin Master of the Pit

    First question is the meat ratios. I have pork fat in the freezer that I just got from a buddy who butchered a pig last week. This is all fat, no meat. For a 10 lb batch, how much venison to pork fat? Pork fat isn't as dense as meat, and I'm confused on how much to use.

    Next q. I've got a Hi Mt kit. It's their cracked pepper and garlic mix. (W cure)... Should I add any other spices to kick it up a notch?

    Just trying to get a solid plan before getting started.
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I like to do a 70-30 or 75-25 ratio of venison to pork butt (not straight pork fat)

    Mix the meat and seasonings allow to meld overnight. Make a small party and do a fry test and see if you think it needs anything more.
  3. cheech

    cheech Master of the Pit OTBS Member

    Like what has been said make it test it taste it. But start with the base recipe so that you have a standard to base future recipes from.

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