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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.
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I have made mine 60/40. 60 venison and 40 Pork like the slight leaner sausage
Last edited by LFD; 01/23/15.
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The best I ever had was a full 1-1.
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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.
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Not summer sausage, but 50/50 on bulk breakfast and Italian sausage.
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Completely depends on what kind of pork cuts/trim your thinking of using?
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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?
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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.
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i always add beef fat instead of pork.
Last edited by srwshooter; 01/30/15.
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50% = 50 more game meats to go around = more to eat!
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Good point about what cut of pork. We use 50% ground pork shoulder.
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Any particular reason not to try just using ground pork, much easier to find up here and certainly reasonably priced?
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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?
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