Pork or Beef Fat for Wild Game Sausage?

[Boundless_84]

Just curious what type of fat everyone prefers to mix with their wild game sausage. I have some whitetail deer, mule deer, and elk meat to grind up and am undecided on what type of fat to add. I might get some of pork and beef fat. I have a beef brisket that I want to cook up, and will use some of the excess fat that gets trimmed off of it. So, what's your preference and why?

[blgoodbrand1]

I use pork trim as we butcher our own pigs. Very happy with the results.


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[oldgutpile]

Beef will keep much longer than pork before having freezer issues. If used within a short time, or just fresh, then I am good with using pork.
I always recommend our customers to mix beef fat with their ground game, as I find it really helps to mellow out any wild flavor. 10 percent is usually enough to do the job.

[Dean2]

Originally Posted by oldgutpile

Beef will keep much longer than pork before having freezer issues. If used within a short time, or just fresh, then I am good with using pork.
I always recommend our customers to mix beef fat with their ground game, as I find it really helps to mellow out any wild flavor. 10 percent is usually enough to do the job.

^^^^^^^^ Spot on, as usual.

[58thecat]

Lean pork...no sense taking good quality healthy meat and turning it into a fast food heart stopper....unless that's what your going for.

[HyperMOA]

Originally Posted by oldgutpile

Beef will keep much longer than pork before having freezer issues. If used within a short time, or just fresh, then I am good with using pork.
I always recommend our customers to mix beef fat with their ground game, as I find it really helps to mellow out any wild flavor. 10 percent is usually enough to do the job.

Agree. Pork fat we have found can go rancid after 6 months or so for some reason.

I like pork fat but only use it for one batch and eat it first. Then keep the beef fat sausage for the rest of the year.

[MountainTi]

I always use pork fat (trim). Most sausage typically a 50/50 ratio. Have had sausage for up to 2 years in the freezer and have yet had it go rancid....but I do vacuum seal everything. Must be the difference.

[Dick284]

50/50 pork trim, it’s not 100% fat.

Added in the ratio of 3 parts venison to 1 part 50/50 pork trim.

The fact the OP is calling it fat shows he knows very little on the subject.
Might I suggest you have a chat with a butcher to clarify the process.

[walking buffalo]

Originally Posted by 58thecat

Lean pork...no sense taking good quality healthy meat and turning it into a fast food heart stopper....unless that's what your going for.

If 10% fat is desired and used then the fat total is 10%, regardless if lean pork or lard is used.

Using pure fat allows for less pork to be added to achieve the desired results.

No sense diluting great wild game with excess domestic meat, if that's what you are going for.

[Jigger]

Originally Posted by 58thecat

Lean pork...no sense taking good quality healthy meat and turning it into a fast food heart stopper....unless that's what your going for.

I think you might be confused as to what is clogging arteries, hint its not animal fat.

[bushlover]

Last few years I have been using just ground pork from Costco in 3kg chubs as my add in. Find it easy to mix and get a little bit more out of the venison supply.

[tallieho]

I have made a lot of sausage over the years.Only used beef at the request,of an individual religious beliefs.Mostly muslims,don't like pork.So have used beef fat,for them.

[comaderek]

We get sausage made and person uses boxes of bacon ends to add. It is cured so doesn’t spoil as easy as pork fat and adds nice flavour to your sausage.

[Nyksta]

Originally Posted by Dick284

50/50 pork trim, it’s not 100% fat.

Added in the ratio of 3 parts venison to 1 part 50/50 pork trim.

The fact the OP is calling it fat shows he knows very little on the subject.
Might I suggest you have a chat with a butcher to clarify the process.

OP never said 50/50 trim, it is possible to get pure fat too.

[Soulcousin]

I put a vote in 'other' because I used lamb last year and it turned out awesome! Nice way to change things up, especially because I didnt have a lot of lamb trim so could only make 20 total pounds of burgers and sausage. I have another bag of trim from this years lamb, so I'll be trying it again for sure.

Normally I go with pork trim, never tried beef yet.

[cgrif]

Originally Posted by Dick284

50/50 pork trim, it’s not 100% fat.

Added in the ratio of 3 parts venison to 1 part 50/50 pork trim.

The fact the OP is calling it fat shows he knows very little on the subject.
Might I suggest you have a chat with a butcher to clarify the process.

Good friends of mine from a Colony make a beef sausage, and they use pork fat only. Granted there is trace amounts of meat on the trim, but it is primarily fat. They make about 2000 lbs of it each year. I doubt that I will advise them to “chat with butcher” to clarify the process.

101 ways to skin a cat. If it tastes good, then fair enough.

[huntinstuff]

Originally Posted by bushlover

Last few years I have been using just ground pork from Costco in 3kg chubs as my add in. Find it easy to mix and get a little bit more out of the venison supply.

Ive used those last two years

I think it works very well

This year Safeway gave me free beef trim. I used it for my blueberry venison breakfast patties. I like it

[58thecat]

Originally Posted by Jigger

I think you might be confused as to what is clogging arteries, hint its not animal fat.

Much like beef, some cuts of pork can be high in saturated fat....and a diet rich in saturated fats can drive up total cholesterol, and tip the balance toward more harmful LDL cholesterol, which prompts blockages to form in arteries in the heart and elsewhere in the body....we use trim in sausage not pure fat....so like everything else moderation and how you cook/prepare your food is key to balance and healthy living.

[58thecat]

Originally Posted by cgrif

Good friends of mine from a Colony make a beef sausage, and they use pork fat only. Granted there is trace amounts of meat on the trim, but it is primarily fat. They make about 2000 lbs of it each year. I doubt that I will advise them to “chat with butcher” to clarify the process.

101 ways to skin a cat. If it tastes good, then fair enough.

yup even though I use trim I know people using just pork fat and yes it is bloody great sausage.

[bat119]

I add pure beef fat if it's for lean sausage like salami for all others I use pork butt 50/50

I just made peperoni sticks 8lbs. pork shoulder 6 lbs. lean ground beef worked out just right.

[BEL]

huntinstuff, care to share your venison blueberry breakfast sausage. Sounds great. BEL