How much and what type of fat for SS and Bologna

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Smoking Fanatic
Original poster
Nov 7, 2019
Central Ca
In the past I have taken Pork butt and ground it up for my fat that I use in my bologna , I have been using 18 pounds of venison to 7 pounds of ground butt for my ring bologna and I like the way it turns out . My butcher will save me the trimmings off of the pork so I won't have to purchase any pork butt . Now this is going to be more fat than meat so what is your opinion on using this trimmed fat vs the ground pork butt. I know less fat equals dry but if I add the 7 pounds of pure fat to the venison will it ruin the bologna ??


Master of the Pit
OTBS Member
★ Lifetime Premier ★
Nov 16, 2016
Sandusky, OH
Goal is 20-30% fat IMO. 20lb venison + 5lb fat is 20% and nice easy numbers to work with. 5/25 = .20 or 20% That said, 7lbs is doable at 28 fat%. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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