Just like the title states, how much are you porkin' your venison for summer sausage? I liked how mine turned out a few years back, but I can't remember how much pork I used. For some reason I'm thinking it was 4:1.

I have made mine 60/40. 60 venison and 40 Pork like the slight leaner sausage

The best I ever had was a full 1-1.

50/50

My last bunch was 50/50. Before that I did 60 pork/ 40 venison. I think I preferred the 60/40 and made the venison go further.

Not summer sausage, but 50/50 on bulk breakfast and Italian sausage.

Completely depends on what kind of pork cuts/trim your thinking of using?

What ever comes in big chunks and is cheap. What do you use?

I hear ya!

Well shoulder butts would be a good start. Maybe 50/50 if you go that route. Whole hog, I've seen ratios down to 30% venison 70% pork, but each to their own. I was mainly getting at apples to apples. Obviously something like back fat would be less than picnic by example because of the fat to muscle ratio.

I would give it a good look and start at 50/50, if it looks like a good pork trim go 50/50, on the fat side maybe a little less or a bit more if it's lean. It's hard to give you a definitive answer, we professionals do it all by sight.

But usually 50V/50P is a really good rule of thumb like everyone states.

i always add beef fat instead of pork.

50% = 50 more game meats to go around = more to eat!

Good point about what cut of pork. We use 50% ground pork shoulder.

Any particular reason not to try just using ground pork, much easier to find up here and certainly reasonably priced?

I use ground pork more than anything else due to convenience. Mixed 50/50 it makes a pretty lean sausage - I'm curious if ground pork butt/shoulder has more fat content?