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Community => Butchering, Cooking, Recipes => Topic started by: Practical Approach on February 15, 2017, 09:44:20 AM


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Title: Sausage Making Help
Post by: Practical Approach on February 15, 2017, 09:44:20 AM
Looking at turning some of my venison burger into sausage links for smoking.  Anyone have a recommendation for how much fat to add per pound.  Types of fat?  Should I plan on mixing some pork meat in as well?  I need help from the pro's out there.  Thanks
Title: Re: Sausage Making Help
Post by: jrebel on February 15, 2017, 10:49:01 AM
I use pork butt or pork shoulder and mix 40/60 or 50/50 for my sausage.  Any less and it seamed to be dry....which is what a sausage should never be.  If you don't want to grind your pork, just go to costo and buy their bulk ground pork and mix it 50/50. 

Good luck and let us know how it turns out. 
Title: Re: Sausage Making Help
Post by: The scout on February 15, 2017, 10:52:04 AM
 :yeah: I would definitely add pork not just fat, cash and carry has good deals on bulk pork
Title: Re: Sausage Making Help
Post by: Practical Approach on February 15, 2017, 11:53:15 AM
Thanks.  I will plan on stocking up on pork then.  I don't have a nice grinder, so I will get it ground already. 
Title: Re: Sausage Making Help
Post by: The Weazle on February 15, 2017, 06:30:12 PM
For summer sausage I do a 10 lb venison to 5 pounds pork.
For all other sausages I do a 6 lb venison to 4 pounds pork.
For bratwursts I do a 50/50 mix.

If a butcher ground your venison, there is a chance it is already cut with beef or pork fat, you may want to call him/her if you don't know.
Title: Re: Sausage Making Help
Post by: hunter105 on February 15, 2017, 09:28:27 PM
 I have always had great success with adding 20% pork fat to my venison sausage.  Same with Elk, 20% pork fat is all you need.
Title: Re: Sausage Making Help
Post by: Bowgina on February 18, 2017, 03:14:15 PM
15% pork butt
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