Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What fat to add to venison sausage

Our local IGA grocer has a meat dept where they actually cut carcasses. They will save and sell the trimmed fat.

It’s a better way, IMO, because I can weigh the meat and fat to hit the % fat I want in a product.

Pork butt (shoulder) makes a good sausage by itself, but using that in the sausage grind does not allow accurate fat calculations.

YMMV, as always.

My processor adds pork fat he gets from an inspected butcher to the sausage he makes. Not a lot, there’s very little grease in the pan, or more often, on the foil I use when I cook it in the oven, far less than commercial sausage.

No added fat in my burger either. My son buys prime rib fat to grind into his deer burger.

I prefer pork fat to beef for sausage and beef fat for deer burger.