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Author Topic: Ground Venison  (Read 1791 times)

Offline rcger

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Ground Venison
« on: November 22, 2014, 05:31:39 PM »
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.
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Offline pensrock

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Re: Ground Venison
« Reply #1 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%.

Offline Cheech

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Re: Ground Venison
« Reply #2 on: November 23, 2014, 09:39:45 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. 

Offline watchdog56

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Re: Ground Venison
« Reply #3 on: November 24, 2014, 10:34:36 AM »
I usually go 25% for my sausages.

Offline STLstyle

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Re: Ground Venison
« Reply #4 on: January 04, 2015, 06:23:31 PM »
25% will add enough moisture for sure


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