- Dec 30, 2013
- 6
- 10
I'm looking at grinding the last of this season's deer and making some venison smoked sausage. Rather than going out and buying pork shoulder to grind into it, I was thinking about using some beef tallow I had left over from professionally processing one of our grassfed beef cows earlier this year.
Has anyone ever tried this sort of thing to see how it works? Can you replace the fat+muscle of adding in pork shoulder/butt with just fat from either beef tallow or pork lard? If so, how did that change your recipe? When I've had sausage made in the past, the proportion of venison to pork shoulder was 60/40. How would that change if you were just adding straight fat? More like 80/20?
Thanks in advance
Has anyone ever tried this sort of thing to see how it works? Can you replace the fat+muscle of adding in pork shoulder/butt with just fat from either beef tallow or pork lard? If so, how did that change your recipe? When I've had sausage made in the past, the proportion of venison to pork shoulder was 60/40. How would that change if you were just adding straight fat? More like 80/20?
Thanks in advance
Last edited: