Quote:
Originally Posted by CantThinkOfAName
I'm fairly new to sausage making. But I've been going with 4lbs of venison and 1lb of pork fat ratio.
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That's what I aim for when using pork trim, which is largely fat. Works great, especially for my popular garlic brats.
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alacringa
"This Brittany is my most cherished possession — the darndest bird-finder I have ever seen, a tough and wiry little dog with a choke-bored nose and the ability to read birds’ minds." -Jack O'Connor
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