Hello
What ratio of venison to pork butt do you recommend for snacks sticks and/or sausage?
Or do you recommend beef over pork, for mixing with venison?
Besides jerky, I’ve never used venison for any cured meat or sausage.
Good question.
I just buy trimmed pork back fat and go 80% venison meat 20% pork fat. I make amazing sausage with it all the time. Should work for sticks.
I take the approach that I want as much venison in my final product as possible and only add the minimal amount of other stuff which in this case would be fat.
As for pork butts, they are already about 80% meat and 20% fat so when you add venison you basically skew the meat to fat ratio since venison has no real fat plus you wont like the flavor of venison fat so just go with the meat.
I read of guys mixing like 50/50 venison meat with pork butt, which always makes me really wonder how well their stuff comes out. It could come out just fine and only doing it would tell but conventional sausage meat to fat ration are from 70/30 to 85/15 so I'm a little skeptical on 50/50 porkbutt to venison combos.
Someone who does pork butt + venison will chime in for sure but this is some food for thought on how you may want to approach it :)
I like 60% venison and 40% pork. The overall meat to fat ratio being around 25% so with the venison being lean, 100% of the fat is in the pork portion. so roughly 60-65% of the pork portion is pork fat.
I rather pork fat in my venison sausages, but I do mix in beef brisket trim fat with venison for ground meat.
I40, I use pork butt BUT not the pork back fat. A 60-40 to 70-30 mix does the trick with a nice moist sausage. I save the pork back fat for Umai dry cure sausage with vennie.
Yes, I use pork back fat. Here is an example:Are you using all pork back fat, or how are you getting to a 75/25 final ratio with 60% of the pork being fat? Are you using pork butt some how? Thank you for the insight.
Also, is pork belly an option to mix into venison?