Rendered bacon fat to mix?

[Rapa]

I have a freezer full of venison and want to make some breakfast sausage. I am using a 80/20 ratio of venison to a pork butt roast. I tried a quick check on “fryability”” and fried one up and it was rather lean still: good but too lean.
I’m new to this and my question is: can I add some RENDERED bacon fat to my mix and will it be ok in the freezer for a year?
Thanks.

 

[daveomak]

Not rendered.... Regular fat only...

 

[chef jimmyj]

You can grind up Raw Bacon to add fat if there is no other source, but as Dave pointed out, not rendered fat...JJ

 

[Rapa]

You can grind up Raw Bacon to add fat if there is no other source, but as Dave pointed out, not rendered fat...JJ

Thanks so much to Chef Jimmy and Dave regarding the rendered fat. I’m embarrassed to say I went ahead and put a few tablespoons in yesterday as I had everything ground and ready to go. May I ask the rationale for not using it? We tried a quick fried small patty yesterday and they were delicious. We froze in vacuum packed bundles. Thanks, fellas.

 

[chef jimmyj]

Rendered fat doesn't emulsify well with the lean meat. Fresh Sausages, like Brats, will be more greasy than juicy. When smoking Cured Sausage, like Kielbasa, the rendered fat melts out at around 90°+/-. The result is a shrunken dry sausage floating in a pool of Grease.
You have nothing to be embarrassed about. If you add the Bacon Grease and you liked the result, enjoy my friend and Welcome to the SMF Family...JJ

 

[Rapa]

Rendered fat doesn't emulsify well with the lean meat. Fresh Sausages, like Brats, will be more greasy than juicy. When smoking Cured Sausage, like Kielbasa, the rendered fat melts out at around 90°+/-. The result is a shrunken dry sausage floating in a pool of Grease.
You have nothing to be embarrassed about. If you add the Bacon Grease and you liked the result, enjoy my friend and Welcome to the SMF Family...JJ

Thank you, my friend. I feel a wee bit behind the learning curve. I’ve just decided I actually do like venison after saying “no thank you” for many years.

 

[chef jimmyj]

You are welcome. I'm not crazy about Venison by itself but marinated, Fajitas or Bulgogi, or in other preparations like Sausage, Lasagna or a variety of Stews, it is good stuff...JJ