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!