Going to try some summer sausage this weekend.
My intent was to use some left over Boston butt and some lean beef, 50/50 with a Lem seasoning kit.
But a friend just gave me some fine looking venison burger. So I thought that would make some good SS too.
So, would it make sense to grind the beef/pork 50/50 then add the venison burger? (I don't know the ratio of fat added to the venison in the burger.)
So in a nutshell, what I'm thinking is, 50% venison burger to 50% beef/pork. Will this work?
(First attempt at SS and I don't want to waste the venison burger)