fat content guess?

[in. pred]

if i use 1/4# lean fresh ground pork in 1# of ground deer. what would you guess fat content to be? im guessing maybe 10-12%? i know there is no way of knowing for sure but whats your guess? am i in the range?

when i fry the ground pork sausage, as patties, there is very little fat coming out. thats why i say its on the lean side. i get it from local chop shop.

 

[frankie007]

less than 10 % I would think, it will not produce juicy sausage. I would use fatty pork instead as venison is lean.
Butchers use a lot of scraps and quite a lot of fat for their mince so if the meat is minced already than it might be fattier than they claim, which for this application would be a plus

 

[chopsaw]

if i use 1/4# lean fresh ground pork in 1# of ground deer.

I would work it back to a " per pound " amount , so 3/4 lb. deer meat and 1/4 lb . store bought .
Just using the numbers you put out .

 

[Fueling Around]

Let's guess your lean pork sausage is 20% fat
Mixing with lean meat you are probably around 5% total fat

 

[in. pred]

wow as low as 5%! that is killer! that allows me to guess it at 10% without feeling im lying. lol

Let's guess your lean pork sausage is 20% fat
Mixing with lean meat you are probably around 5% total fat

I would work it back to a " per pound " amount , so 3/4 lb. deer meat and 1/4 lb . store bought .
Just using the numbers you put out .

im sorry i guess i typed that wrong. i meant 3/4# deer 1/4# pork. bigger batches i do 3#- 1# ratio.

less than 10 % I would think, it will not produce juicy sausage. I would use fatty pork instead as venison is lean.
Butchers use a lot of scraps and quite a lot of fat for their mince so if the meat is minced already than it might be fattier than they claim, which for this application would be a plus

this is for summer sausage logs i roll. the goal was lean healthier summer sausage. you know, without the grease film coating your teeth and tongue. im surprised that i get a good enough bind with that low of fat content! but as you seen on my posts its just as firm as regular casing store bought stuff. "dry" isnt a word that comes to mind while eating it. im convinced the key is in the mixing.

at 10% or less fat i think ive reached my goal. you can snack on summer sausage without eating more fat than a steak.