When I have made venison summer sausage in the past I used pork butts to add with the venison. 60% venison to 40% pork butt and the summer sausage came out good. i recently was able to get pork fat for free. I mixed the pork fat with the venison at a 70% venison to 30% pork fat. The summer sausage did not turn out well. There was fat drippings congelled under the casings after I gave them a water bath. Should I have used the pork fat by itself? I think I used to much. Can I use pork fat successfully and if so what % should I have used? Should I forget about the pork fat and go back to the pork butts?