Pork to deer ratio while makin sausage
 

Just curious on wha percentage of pork people are using in there deer sausage

.

25-30% pork here

50/50. Especially if it's for cooking from fresh.
Even then you need to be careful not to dry it out.
For smoking 70/30 deer to pork is a minimum in my opinion.

60 wild meat 40 wild boar

Depends on the type of sausage. A few different venison recipes...

http://www.lets-make-sausage.com/venison-sausage.html

Pork to deer ratio while makin sausage
 

Depends on how fatty the pork is. I do 50/50 with pork shoulders from Costco. I’ve used less pork when I got trim from the hutterites because it had more fat.

Did 100 lbs of Mennonite sausage this fall with a 50/50 mix. Turned out great.

https://uploads.tapatalk-cdn.com/201...0fc275e986.jpg

Hello SamSteele,

Where do you live, when are you not home, do you have guard dogs?

Mmm...

Sent from my HTC One using Tapatalk

Pork ratio
 

After many years of making sausage and many different ratios the best I have found is using 50% regular ground pork. I use the same in fresh and cured with no problem ever. Piker

One thing to keep in mind is that when talking pork butchers may talk another number if buying pork trim. 60-40 , 50-50 etc. This is the fat to pork meat ratio


So you may have 70% deer with a 30% pork (which may be 50% pig meat and 50% fat from the pig).

This confused me wheni was reading old recipes from Dad as he was the one that always took care of that in the past. I confirmed with my aunt as she bought their meat for their deer for sausage making day.

I find this to be pretty fool proof too.

I'm fairly new to sausage making. But I've been going with 4lbs of venison and 1lb of pork fat ratio.
All the family that didn't like "gamey" sausage by other folks doesn't complain about mine. Just goes to show its the spices, not the meat.

That's what I aim for when using pork trim, which is largely fat. Works great, especially for my popular garlic brats.

We have always done 50/50 for all our wild game. Seems to provide a good ratio for most people. We grind our pork just a touch finer which seems to work nicely.

We tried with a leaner mix, like 1/3 pork for some moose sausage we cured/smoked, but it came out a little dry and a little tougher than expected.

I sometimes wonder if I bought baby Aspirins by the lot full if I could make a killing selling them on AO forum? :thinking-006:

I find the “gamey” taste comes from the tallow or wild game fat. I trim that all out and there is no gamey taste.


Sent from my iPhone using Tapatalk

Big family and we don’t eat it all in one sitting. Haha.




Sent from my iPhone using Tapatalk

Recipe
 

SamSteele, can you send me your recipe? BEL

50/50 pork trim and I add it at 1 part to 4 parts deer

if using pure pork fat I use 1lb fat to 10lbs venison

30% pork to 70% game meat.

1/2 game- 1/4 fatty mutton-1/4 Pork Shoulder for nice Plescoi

ratio
 

I use 30% bacon mixed in my moose.

I use 40% wild game, 30% shoulder picnic and 30% belly trim...it turns out great

Depending on how amounts work out, usually 50/50 red meat/pork shoulder

The first batch of summer sausage we made was 50/50 beef and pork. The second batch was 70/30 deer and pork. You could see more white fat bits in the first batch. Both were moist. Only difference we noticed was the second batch had a stronger taste. I can't decide which is better. The test samples always run out before I make a decision

70% wild, 30% pork(50% pork, 50% fat)

Ain't nobody complaining, and the sausage gets devoured quickly.

Remember To each there own but
for me lets say i have taken 25 lbs of deer out of the freezer i would put 15% of pork into That patch.:)

100% wild meat. Ground once with course plate. I never use pork unless I can use it up quickly as it can go rancid in freezer. I have mixed beef fat in it and like it that way also.

I agree with using beef fat. I find it keeps much better in the freezer than pork fat. I also like the taste of beef more than pork. For burger I use 25-30% pure white beef fat. Makes for awesome burgers.