What is the range you would say sausage has to be for fat content? I am trying to find more ways to use my deer meat up besides bologna and crock pot meats. It might be tender but it is just no substitute for beef on the grill or as a steak.
I made some Rueben dogs and Thuringer this weekend and the Rueben dogs where cakey and the the Thuringer was better, but drier. Both might need a bit of recipe rweeking, but I need to work on Fat content. I built a, excel chart to compare pounds of meat vs. its fat content to tell total fat content for Deer, to pork butt and pork fat.
So what range do I start at? The 14% I use for summer sausage is too low.
I made some Rueben dogs and Thuringer this weekend and the Rueben dogs where cakey and the the Thuringer was better, but drier. Both might need a bit of recipe rweeking, but I need to work on Fat content. I built a, excel chart to compare pounds of meat vs. its fat content to tell total fat content for Deer, to pork butt and pork fat.
So what range do I start at? The 14% I use for summer sausage is too low.