Hunting Washington Forum

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

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