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beef fat instead of pork for venison SS

post #1 of 3
Thread Starter 

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!

post #2 of 3
I do not like any pork in SS or sticks, just seams a bit to greasy for my liking. I use a 70/30 venny to beef ratio for my SS and sticks. Pork belongs in brats, weiners, and breakfast sausage.
post #3 of 3

Smokindeer,, If you have a good recipe stay with it as far as fat ratio,,, Have any pics,,, we love pics,,,experiment with the different flavors of other s/s or snack sticks

 

OH and by the way :welcome1: from Idaho

 

Good luck and let us know 

 

A full smoker is a happy smoker

 

DS
 

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