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11-16-2017, 07:55 PM
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Join Date: Jan 2017
Posts: 1
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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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11-16-2017, 07:58 PM
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Join Date: Aug 2014
Posts: 330
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11-16-2017, 08:11 PM
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Join Date: Aug 2010
Posts: 246
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25-30% pork here
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11-16-2017, 08:13 PM
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Join Date: Apr 2010
Location: Communist Capital of Alberta
Posts: 3,760
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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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11-16-2017, 08:20 PM
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Join Date: Jun 2009
Posts: 504
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60 wild meat 40 wild boar
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11-16-2017, 08:45 PM
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Join Date: Oct 2010
Location: central Alberta
Posts: 12,628
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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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11-16-2017, 08:46 PM
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Join Date: Aug 2010
Location: Edmonton
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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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11-16-2017, 08:58 PM
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Join Date: Mar 2016
Location: Cold Lake
Posts: 33
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Quote:
Originally Posted by SamSteele
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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Hello SamSteele,
Where do you live, when are you not home, do you have guard dogs?
Mmm...
Sent from my HTC One using Tapatalk
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11-17-2017, 06:36 AM
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Join Date: May 2007
Posts: 820
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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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11-17-2017, 06:42 AM
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Join Date: May 2007
Location: SE, Saskatchewan
Posts: 671
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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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11-17-2017, 05:36 PM
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Join Date: Dec 2010
Location: My House
Posts: 13,459
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Quote:
Originally Posted by Piker
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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I find this to be pretty fool proof too.
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11-17-2017, 05:46 PM
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Join Date: Mar 2009
Location: Edmonton
Posts: 335
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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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11-17-2017, 08:26 PM
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Join Date: Aug 2008
Location: With my dogs
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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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11-17-2017, 08:42 PM
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Join Date: Jul 2010
Location: Edmonton
Posts: 11,858
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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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11-17-2017, 08:50 PM
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Banned
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Join Date: Dec 2007
Location: Edmonton
Posts: 2,485
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Quote:
Originally Posted by SamSteele
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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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11-17-2017, 08:51 PM
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Join Date: Aug 2010
Location: Edmonton
Posts: 2,788
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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.
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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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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11-17-2017, 09:07 PM
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Join Date: Aug 2010
Location: Edmonton
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Quote:
Originally Posted by Weedy1
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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Big family and we don’t eat it all in one sitting. Haha.
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11-17-2017, 09:24 PM
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Join Date: May 2007
Location: Sylvan Lake
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Recipe
SamSteele, can you send me your recipe? BEL
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11-17-2017, 09:32 PM
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Join Date: Dec 2012
Posts: 1,129
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50/50 pork trim and I add it at 1 part to 4 parts deer
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11-18-2017, 06:18 AM
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Join Date: Aug 2007
Location: airdrie
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if using pure pork fat I use 1lb fat to 10lbs venison
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11-18-2017, 06:21 AM
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Join Date: Dec 2012
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30% pork to 70% game meat.
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11-18-2017, 07:01 AM
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Join Date: Dec 2009
Posts: 8,494
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1/2 game- 1/4 fatty mutton-1/4 Pork Shoulder for nice Plescoi
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11-18-2017, 09:55 AM
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Join Date: Jan 2008
Posts: 4,329
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ratio
I use 30% bacon mixed in my moose.
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11-18-2017, 11:35 AM
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Join Date: May 2008
Location: Calgary
Posts: 313
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I use 40% wild game, 30% shoulder picnic and 30% belly trim...it turns out great
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11-18-2017, 11:43 AM
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Join Date: Mar 2008
Location: Caroline
Posts: 7,259
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Depending on how amounts work out, usually 50/50 red meat/pork shoulder
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12-12-2017, 11:31 PM
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Join Date: Oct 2017
Location: Calgary-Red Deer area
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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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12-13-2017, 04:42 AM
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Join Date: May 2007
Location: Dreadful Valley
Posts: 14,614
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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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12-13-2017, 04:54 AM
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Join Date: Mar 2012
Posts: 1,920
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Quote:
Originally Posted by Keaten
Just curious on wha percentage of pork people are using in there deer sausage
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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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12-13-2017, 05:35 AM
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Join Date: Mar 2011
Posts: 80
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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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12-13-2017, 08:10 AM
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Join Date: Nov 2015
Posts: 536
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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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