New Cabelas grinder just showed up from the UPS man. I think I now have all the components to start sausage and stick making. I was just wondering...I have some left over deer burger in the freezer that I'm wanting to use up. It's pretty lean with a little beef suet in it. What do you guys recommend if I wanna start making some sticks with it? Should I add some pork butts to the mixture?
Thanks
BCD
I would add at least 10% pork depending on how much beef suet was added in the begining. You can't go wrong with too much fat but too little is like eating cardboard. 80/20 venison/fat ratio works pretty well.
I'm with pens. Get a butt. Trim off some of the fat for the sausage and freeze the rest if you're not gonna use it soon. Or go to a local butcher and get some fat scraps.
That's kinda what I figured. For every 4# deer I will add 1# pork
Thanks gentlemen!!!
BCD
I use 30% pork and 70 % lean venison. That's what was recommended to me by a sausage maker that was making it for me. I've since started making my own and that's what I use. I buy what the butcher calls 50/50. Half fat, half pork. It's always worked good for me.