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Ratio of venison and pork fat
I'm about to start grinding some venison and pork fat and then mix them together. I was going to do 80 percent venison to 20 percent pork fat. Is this a good ratio to have everything mixed at? Also would you grind once or twice and with the course plate only or once with both? I know there's... -
First time Stuffing Any Sausage
I have stuffed my first sausage. This is a 50/50 blend of Deer and Pork, mixed up with the Hi-Mountain Salami Season. I cured it overnight and then stuffed them. I will be smoking them according to Hi-Mountain directions to an internal temp of 156. Any suggestions or thoughts would be... -
Fairly new Smoker
Hi, I'm from Utah. I have a Yoder 640YS smoker and a masterbuilt electric smoker. I have done tons of jerky over the years and and learning the yoder with pork butts and ribs so far. I'm just about to try Sausage for the first time and trying to read everything possible before starting...
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