beef fat instead of pork for venison SS

Discussion in 'Sausage' started by smokindeer, Dec 8, 2015.

  1. smokindeer

    smokindeer Fire Starter

    I am very new to the forums here but not to making a decent venison summer sausage.

    I have been poking around here most of the afternoon and the "norm" seems to be 50/50 venison to pork but which will give you about a 80/20 meat to fat ratio.

    Does anyone use beef fat/suet?

    We make a pretty good SS with a 75/25 venison to beef suet mix. We then take 4lbs of that and add 1lb of a fatty pork sausage to get 5lbs of sausage mix. Cure, spice and smoke.  yum!

    Also with this mixture I never worry about fat rendering out. 

    I set the smoker to about 200 and let the smoke roll from the very beginning.  155-160 IT and let it cool with the naturally cool Nov air and I have no case wrinkling.  

    Just call me a rebel!
     
    tjmitche likes this.
  2. highlife4me

    highlife4me Fire Starter

    I do not like any pork in SS or sticks, just seams a bit to greasy for my liking. I use a 70/30 venny to beef ratio for my SS and sticks. Pork belongs in brats, weiners, and breakfast sausage.
     
    tjmitche likes this.
  3. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Smokindeer,, If you have a good recipe stay with it as far as fat ratio,,, Have any pics,,, we love pics,,,experiment with the different flavors of other s/s or snack sticks

    OH and by the way [​IMG]  from Idaho

    Good luck and let us know 

    A full smoker is a happy smoker

    DS
     
     

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