How much fat in your game meat snack sticks, brats, summer sausage?

[Hornseeker]

Just curious, I use a fair bit (at least 25%) for my breakfast sausage and like it that way.... but I did the same thing for my summer sausage and snack sticks and the casings are all full of fat pockets and its kinda gross...should I drop down to like 10%?

Making Brats tonight....elk meat mixed with pork trim and stuffed in hog casings.... 

[Lowedog]

I have made my summer sausage in small 15 lb or so batches.  I usually buy a 7-8 lb pork shoulder and mix with an equal amount of venison.  I usually grind it again after mixing.

[NRA4LIFE]

If you're using pure pork fat, I'd definitely suggest no more than 10%.  For brats and breakfast sausage, I like 50-50 venison to pork butt.

[gasman]

I mix mine 10% with "Bacon Ends and Pieces". A little pork meat and fat, gives it a good flavor, or at least I think so (along with anyone that has tried it, unless they are lieing to me  )

[dogtuk]

If you're using pure pork fat, I'd definitely suggest no more than 10%.  For brats and breakfast sausage, I like 50-50 venison to pork butt.

I agree with Gary

[carpsniperg2]

I just took out 30lbs of my summer sausage I like around 25% pork sausage with mine.

[Hornseeker]

Right on. I get what they call "Pork trim" and its pretty dang white, but its marbled with meat, sorta like cheap bacon you see....

I did a 15 pound batch of Brats last night. Used 12 elk and 3 pork trim... seems to be pretty darn good!!! (used the LEM fresh brat seasoning...)

Having it for breakfast right now!

[billythekidrock]

As stated above, it can very by type of "fat" but I prefer 20 - 30% when using pork butt. Typically the % fluctuation is based on how much game meat I have and the total weight required for the amount of spices. If I only have 20lbs game and the spice does 30lbs then I will buy a 10lb pork butt.

[whacker1]

Are you just using pork meat including fat or are using straight pork fat? 

We typically use 30-35% pork shoulder or pork butt, but it is meat in addition to the fat.  sometimes if real fatty we will trim some of the pork fat off.

[Hornseeker]

Nah, I definitely am not trimming fat. The fat is what I want. The "game" has all the "meat" I need...the fat adds some flave and stickiness...

This Bratwurst came out about right with 25% pork "trim"...which, seems to be marbled with meat, almost looks like cheap bacon when you slice it thin...