OK... So when I butcher my deer, I never leave anything whole. Bascially what I do is grind everything except the back straps, tenderloins, and occasionally I cut a few steaks from the eye round of the quarters. The rest gets ground into a 2/3 to 1/3 ratio. For example, 9 pounds of completely lean ground vension would get 3 pounds of 73/27 coarse ground beef and then get a fine grind when mixed together. I cant exactly say that is a 70/30 ratio like many people use for summer sausage or beef sticks. Anyone have any idea what it the meat to fat ratio would actually be? I was assuming more like 85/15. I am planning to do a bunch of summer sausage and just want to make sure there is enough fat there. If not I will add pork fat or shoulder to compensate.
My initial thought was 7.5 pounds of the finished venison I described above and 2.5 pounds of shoulder should get me close to the proper fat content for summer sausage.
Thanks,
Jim
My initial thought was 7.5 pounds of the finished venison I described above and 2.5 pounds of shoulder should get me close to the proper fat content for summer sausage.
Thanks,
Jim