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Boston Butt, Ground Pork, or Pork Trimmings., what do you prefer to use ?

Poll Results: What meat or fat do you add to your venison when making sausage or snack sticks ?

 
  • 83% (5)
    A. Boston Butt that I grind myself.
  • 0% (0)
    B: Ground pork from a butcher shop.
  • 0% (0)
    C. Pork Trimming that I grind myself.
  • 16% (1)
    D. Lard
  • 0% (0)
    E. Bacon ends and pieces I grind myself.
  • 0% (0)
    F. Something else not listed (tell us what you use)
6 Total Votes  
post #1 of 2
Thread Starter 

When making your venison sausage what meat/fat do you prefer to add to the venison and why ?

See poll. ^

 

Also do you prefer a course grind or hamburger grind and why ?

 

I am curious as to what other members methods are.102.gif

 

Thanks.

HT

post #2 of 2

A. 50/50 venison/porkshoulder.... Usually make breakfast sausage with venison so I like my breakfast sausage ground through my smallest plate....

 

For hamburger I add my own ground pork fat at 20 percent with a little finely minced fresh garlic. salt, pepper to taste.....If its gamey I'll subsitute msg for the salt. Fine grind for the burger

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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Boston Butt, Ground Pork, or Pork Trimmings., what do you prefer to use ?