Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: johnr060 on November 20, 2014, 11:01:59 AM
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Getting ready to make some sausage out of my deer. I've been reading, and it looks like some people mix pork meat along with pork fat with the venison? Does this make for better brats and sausage? I had always thought you just mix fat or suet with the venison. Also what mix ratio do you recommend for brats? Thank you :)
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It all depends on how fatty you want it.
Butchers use 20% fat but I like mine leaner and keep it between 10% to 12% pork fat.
Pork shoulders work door to, get meat and fat. If I use pork shoulder it will be 20% with the shoulder.
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If you're doing brats, I'd recommend 25% pork shoulder/back/butt. Brats turn out great with that percentage for me. :twocents:
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Pork butt works fine. I like 20-25% but not more than 30%
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I got some thick cut bacon and bacon ends and ground it up with my venison and used a breakfast sausage seasoning and it was really good
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Thanks! I went with 20% and used pork butt and fat. Hopefully they turn out good! cant wait to try them.
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I used 20% pork breakfast sausage with me. Was really good.
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For brats I use 12 lbs deer and 8 lbs pork shoulder...ish. No extra fat. I trim all deer fat off, but don't trim the pork shoulder at all.
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