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 ??
