Sausage fat ratio

[smokercraft]

Have always used 3lb venison 2lb 80/20 ground pork 5lb batch. Want to try 4lb ground venison 1lb ground pork fat what do you use? Would the pork fat change the taste of the sausage? Thanks

 

[Rick in AZ]

Use back fat or pork belly, but any pork fat will work. Fat is flavor, it will enhance the taste.

 

[smokerjim]

I use the 1lb fat to 4lb meat, comes out good to me can't say if it will change the flavor your used to I never tried mixing with pork or beef trimmings, probably because I get the fat for free.

 

[frankie007]

I go with up to 1/3 back fat with pork collar which is quite lean. Back fat is hard use that if you can find it. Venison is lean i would go heavier on pork if you are not adding fat

 

[SmokinEdge]

If you are mixing venison with something like pork shoulder, which is about 80/20 by itself, then a 50/50 mix works well. If you want to use hard back fat and go 4 pounds to 1 pound, you will actually increase your fat percentage from what you currently are using to 75/25. It’s all personal preference, if you want the sausage more venison forward then do 4 pounds to one with hard back fat, otherwise I recommend you mix 50% venison with 50% pork shoulder (butt).

 

[Timber II]

Agree w smokin edge above. I prefer the back fat 20% to deer for sausage. I tried the pork trimmings and not near as good

 

[smokercraft]

Thanks for the replies. I think I will try 4lb venison and 1lb pork fat to get away from using ground pork. Just did not want a dry sausage because of no fat.

 

[zwiller]

Not sure you are getting the math, so will post. 1lb fat to 4lbs meat is 1 to 4 or 1/4 or 25%. Like SmokinEdge said, slightly high. To do Timber II rate at 20% it's 1lb fat to 5lbs meat. 1/5 or 20%. Buddy of mine makes killer venison sausage at 20% pork fat. Good luck!

 

[Rick in AZ]

Not sure you are getting the math, so will post. 1lb fat to 4lbs meat is 1 to 4 or 1/4 or 25%. Like SmokinEdge said, slightly high. To do Timber II rate at 20% it's 1lb fat to 5lbs meat. 1/5 or 20%. Buddy of mine makes killer venison sausage at 20% pork fat. Good luck!

If it's 5 lbs total fat and meat(4+1), then it is 20% fat. The fat is 25% of the meat only, but 20% of the combined weight.

 

[SmokinEdge]

If it's 5 lbs total fat and meat(4+1), then it is 20% fat. The fat is 25% of the meat only, but 20% of the combined weight.

Welcome to sausage making.

 

[zwiller]

If it's 5 lbs total fat and meat(4+1), then it is 20% fat. The fat is 25% of the meat only, but 20% of the combined weight.

Correct sir. That's what I get for distracting myself at work on a day off LOL.

 

[Gonna Smoke]

Hold on a minute, I've got to take off my shoes to gonculate that...

 

[chopsaw]

Hold on a minute, I've got to take off my shoes to gonculate that...

Knot + knot = double knot .