I used all venison with only salt,pepper, onion, sharp cheddar cheese and Jalapeno peppers minced.
Sounds good,,, well it could've have turned out worse or better.
I am using a electricit smoker.
I started off with the heat about 120 degrees for about 2 hours with smoke then add some country style rids at 200 degrees for about 3 to 4 hours with smoke till ribs were golden brown no rubs or sauce applied during smoking.
Removed the ribs and dropped the temperature down to 150 till the temperature of the venison SS was at 165. Ran some cold water over the SS sausage the hung at room temperature. The problem that I have is that the sausage is dry that I'll won't share cause it's dry, but I'll eat it all day.
So the point of this post is I now have pork fat 3 pounds,, what would a good mix of fat to venison?