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Venison Texas Hot Links Fat question


Smoke Blower
Joined Oct 24, 2016
I am considering my next sausage type and the texas hot link seems like it fits the bill. Typically I mix pork, pork fat, and venison for my sausage. I have both beef and pork fat in my freezer as well as some 80/20 ground venison/beef fat that I could use. Would you stick to the beef fat and go with just beef fat venison? Or would you go with the pork/venison? Opinions? I'll be using Chef Willies recipe since it's got a cult following on here :-)


Smoking Guru
OTBS Member
SMF Premier Member
Joined Feb 3, 2009
Just my opinion but I prefer pork fat in 95% of the sausage I make.


Smoking Guru
OTBS Member
Joined Apr 27, 2017
I'm with Dan.
How long has the beef fat been in the freezer? It seems to not last as long as pork fat in the freezer...at least to me....
Though beef fat is a big deal in Texas for use in hot links....but in those BBQ joints they grill them to finish for the plate and the fat out is both expected and desirable...makes the link juicy for presentation on the plate.


Meat Mopper
Joined Oct 24, 2017
I use beef brisket fat exclusively -- good addition to any sausage -- tradition beware! R
Happy smoking, fellas!

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