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Boston Butt, Ground Pork, or Pork Trimmings., what do you prefer to use ?

What meat or fat do you add to your venison when making sausage or snack sticks ?

  • A. Boston Butt that I grind myself.

    Votes: 0 0.0%
  • B: Ground pork from a butcher shop.

    Votes: 0 0.0%
  • C. Pork Trimming that I grind myself.

    Votes: 0 0.0%
  • D. Lard

    Votes: 0 0.0%
  • E. Bacon ends and pieces I grind myself.

    Votes: 0 0.0%
  • F. Something else not listed (tell us what you use)

    Votes: 0 0.0%

  • Total voters
    0

hoity toit

Master of the Pit
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When making your venison sausage what meat/fat do you prefer to add to the venison and why ?

See poll. ^

Also do you prefer a course grind or hamburger grind and why ?

I am curious as to what other members methods are.


Thanks.

HT
 
Last edited:

boykjo

Sausage maker
Staff member
Moderator
OTBS Member
Group Lead
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Joined Apr 28, 2010
A. 50/50 venison/porkshoulder.... Usually make breakfast sausage with venison so I like my breakfast sausage ground through my smallest plate....

For hamburger I add my own ground pork fat at 20 percent with a little finely minced fresh garlic. salt, pepper to taste.....If its gamey I'll subsitute msg for the salt. Fine grind for the burger
 

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