I've got a non-smoking question I thought I'd throw out here. I want to add a little pork to my ground venison just to add some moisture. I was going to use pork butt. What % do you generally add? I'm not wanting sausage. Thanks in advance.
I would go with 15-20% depending on how lean the butt is. If lean butt then I would go 20% if fatty butt then 15%.
Quote from: pensrock on November 23, 2014, 05:28:58 AM
I would go with 15-20% depending on how lean the butt is. If lean butt then I would go 20% if fatty butt then 15%.
I like that level too.
In Bruce Aidell's sausage book he states that commercial sausage generally contains 30% to 50% fat, and that artisan sausages may contain 15% to 25% fat. He also provides a the fat content of lean hamburger as a comparison...that typically runs 15% to 22%.
Just keep those levels in mind as you mix in your pork.
I usually go 25% for my sausages.
25% will add enough moisture for sure
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