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VSS questions before I try my first batch.

post #1 of 3
Thread Starter 
First question is the meat ratios. I have pork fat in the freezer that I just got from a buddy who butchered a pig last week. This is all fat, no meat. For a 10 lb batch, how much venison to pork fat? Pork fat isn't as dense as meat, and I'm confused on how much to use.

Next q. I've got a Hi Mt kit. It's their cracked pepper and garlic mix. (W cure)... Should I add any other spices to kick it up a notch?

Just trying to get a solid plan before getting started.
post #2 of 3
I like to do a 70-30 or 75-25 ratio of venison to pork butt (not straight pork fat)

Mix the meat and seasonings allow to meld overnight. Make a small party and do a fry test and see if you think it needs anything more.
post #3 of 3
Like what has been said make it test it taste it. But start with the base recipe so that you have a standard to base future recipes from.
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