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Old 11-16-2017, 07:55 PM
Keaten Keaten is offline
 
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Default Pork to deer ratio while makin sausage

Just curious on wha percentage of pork people are using in there deer sausage
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Old 11-16-2017, 07:58 PM
Koschenk Koschenk is offline
 
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.
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Old 11-16-2017, 08:11 PM
archercurt archercurt is offline
 
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25-30% pork here
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Old 11-16-2017, 08:13 PM
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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.
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Old 11-16-2017, 08:20 PM
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60 wild meat 40 wild boar
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Old 11-16-2017, 08:45 PM
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Depends on the type of sausage. A few different venison recipes...

http://www.lets-make-sausage.com/venison-sausage.html
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Old 11-16-2017, 08:46 PM
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Default 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.

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Old 11-16-2017, 08:58 PM
Mr Rogi Mr Rogi is offline
 
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Quote:
Originally Posted by SamSteele View Post
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.

Hello SamSteele,

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

Mmm...

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Old 11-17-2017, 06:36 AM
Piker Piker is offline
 
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Default 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
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Old 11-17-2017, 06:42 AM
220 Swift 220 Swift is offline
 
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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.
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Old 11-17-2017, 05:36 PM
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Quote:
Originally Posted by Piker View Post
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
I find this to be pretty fool proof too.
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Old 11-17-2017, 05:46 PM
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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.
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Old 11-17-2017, 08:26 PM
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Quote:
Originally Posted by CantThinkOfAName View Post
I'm fairly new to sausage making. But I've been going with 4lbs of venison and 1lb of pork fat ratio.
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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Old 11-17-2017, 08:42 PM
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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.
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Old 11-17-2017, 08:50 PM
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Quote:
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I sometimes wonder if I bought baby Aspirins by the lot full if I could make a killing selling them on AO forum?
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Old 11-17-2017, 08:51 PM
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Quote:
Originally Posted by CantThinkOfAName View Post
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.


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


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Old 11-17-2017, 09:07 PM
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Quote:
Originally Posted by Weedy1 View Post
I sometimes wonder if I bought baby Aspirins by the lot full if I could make a killing selling them on AO forum?

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




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Old 11-17-2017, 09:24 PM
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Default Recipe

SamSteele, can you send me your recipe? BEL
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Old 11-17-2017, 09:32 PM
Ranch11 Ranch11 is offline
 
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50/50 pork trim and I add it at 1 part to 4 parts deer
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Old 11-18-2017, 06:18 AM
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if using pure pork fat I use 1lb fat to 10lbs venison
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Old 11-18-2017, 06:21 AM
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30% pork to 70% game meat.
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Old 11-18-2017, 07:01 AM
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1/2 game- 1/4 fatty mutton-1/4 Pork Shoulder for nice Plescoi
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Old 11-18-2017, 09:55 AM
Pioneer2 Pioneer2 is offline
 
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Default ratio

I use 30% bacon mixed in my moose.
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Old 11-18-2017, 11:35 AM
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I use 40% wild game, 30% shoulder picnic and 30% belly trim...it turns out great
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Old 11-18-2017, 11:43 AM
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Depending on how amounts work out, usually 50/50 red meat/pork shoulder
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Old 12-12-2017, 11:31 PM
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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
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Old 12-13-2017, 04:42 AM
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70% wild, 30% pork(50% pork, 50% fat)

Ain't nobody complaining, and the sausage gets devoured quickly.
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Old 12-13-2017, 04:54 AM
last minute last minute is offline
 
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Quote:
Originally Posted by Keaten View Post
Just curious on wha percentage of pork people are using in there deer sausage
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.
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  #29  
Old 12-13-2017, 05:35 AM
precloading precloading is offline
 
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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.
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  #30  
Old 12-13-2017, 08:10 AM
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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.
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