Venison sausage mixture

[RhoneRanger]

Hello!

So I am processing a bunch of venison for sausage, and a lot of recipes I see do a 3-1-1 ratio (Venison, Pork roast and fatback).

I was wondering if Lard is a good substitute for fatback? And if so, do I keep the same ratio?

EDIT: Also open for other suggestions of mixture of beef / pork / fat to Venison.

Thanks!

 

[archeryrob]

I like to use 5# of venison to 3# pork butt to 2# pig fat. I would not use lard as its rendered fat. I would assume it would be like adding oil to replace fat. Or you could do 7# venison to 3# pork fat and both give you 30% fat ratio.I get pork fat at $.50 a pound, its really cheap.3-1-1 would put you at 26% per my fat calculator and be pretty good.

IMO, 20% is kind of dry, 25% good, 30% great and over 30 getting too squirty for me biting it. My sig link have two recipes I got from here and made.

 

[crazymoon]

RR, I do about 70% venison to 30% pork butt, grind twice and it works well ! IMHO I wouldn't use lard.

 

[hillbillyrkstr]

I use 15-20% pork butt for sticks, brats and summer sausage. I like the venison to taste like venison. I’ve used as little as 10% in sticks and they turned out good.

Scott

 

[RhoneRanger]

Thank you all for the advise! Now, what about Tallow? I have a brother who eats Kosher, will beef / tallow be as good as pork? Or should the mixture be a little bit more? (like 5 -3- 2 or 3-1-1 Venison, Beef Roast, Tallow)

 

[archeryrob]

Tallow? I am not aware of any recipes using rendered fat in SS or sausage. That would be like adding oil, I would assume as you are cooking the oil out of fat.

IMO, 10% - 20% fat will make good summer sausage. Pork or beef, I am not sure it matters. I tend to use beef for summer sausage and pork for sausage when cutting it, but I think that is personal preference.

 

[indaswamp]

Both tallow and lard are already rendered fat. It will leak out when you heat the sausage. You need unrendered hard pork fat to make good sausages.

*Edit to add:
A small amount of rendered fat could be added to the meat paste of an emulsified sausage (Balogna, Mortadella, summer sausages, etc...) and would probably work ok as long as you keep the fat ice cold and get a really good emulsification. You have a very small window on your temps with rendered fat. But the more rendered fat you use, the higher the chance for the emulsion to break and you will risk fat out.

Rendered fat will not work for un emulsified sausages.

 

[RhoneRanger]

Thank you all for the response. Pork fatback or fatty beef it is :)

 

[chopsaw]

Thank you all for the response. Pork fatback or fatty beef it is :)

Beef suet is another option , but it can be pricey .