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BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Sausage Making => Topic started by: cobra6223 on December 05, 2012, 12:16:49 PM

Title: FINALLY some venison
Post by: cobra6223 on December 05, 2012, 12:16:49 PM
An friend gave me 3 hind quarters...WOW !! so do I use straight venison or mix some burger with it? Chris mentioned using 85/15 and since venison is very lean when I get done trimming it will 85/15 give me enough fat as I don't like greasy SS? Thanks everyone in advance and I can't wait to get it done. Thanks again Tim
Title: Re: FINALLY some venison
Post by: viper125 on December 05, 2012, 12:36:50 PM
Best way to judge fat ratio. To me anyhow. Is simply make a burger to that ration and fry slowly and try. But i mix mine 70/30 - 50/50. The last is mostly to stretch the venison. Getting ready to make trail using 70% venison,20 % pork butt and 10% pork fat. Meat ratios are mainly to your taste. But to dry and its crumbly and lacks a lot of flavor.

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Title: Re: FINALLY some venison
Post by: Sailor on December 05, 2012, 01:05:08 PM
If I am making venison SS I do a 70% venison and 30% butt grind.  So if I am making a 10 pound batch I do 7lb of venison and 3lb of pork butt.  Some do 50-50 or 60-40.  I like the texture and fat content of a 70-30 mix.
Title: Re: FINALLY some venison
Post by: pmmpete on December 05, 2012, 01:16:32 PM
Some pork shoulders are trimmed, and others aren't.  Does anybody know of a standard way that butchers or meat packers estimate or measure the percentage of fat in a cut or quantity of meat?
Title: Re: FINALLY some venison
Post by: viper125 on December 05, 2012, 05:05:30 PM
No not really but always consider a pork butt trimmed to be 80/20 myself.
Title: Re: FINALLY some venison
Post by: OU812 on December 05, 2012, 08:09:20 PM
Great score Tim!

I like 60/40 when makin SS

For the 40% pork I look for a butt with the thickest fat cap, 1/4 to 1/2"

Cut out the bone and the gland, coarse grind the whole butt, then weigh the 40% I need

Pack the rest in sizes needed for other batches of sausage and freeze
Title: Re: FINALLY some venison
Post by: pikeman_95 on December 06, 2012, 06:08:19 AM
I use 50/50 with Costco pork shoulders. They are trimmed so you end up with a fairly lean sausage and it  makes your venison go farther. I feel this looks quite lean but was not crumbly at all.
(http://i943.photobucket.com/albums/ad274/pikeman_95/A%20%20SAUSAGE%20WITH%20FRIENDS%20280%20POUNDS/100_7708-Copy2.jpg)
Title: Re: FINALLY some venison
Post by: viper125 on December 06, 2012, 07:00:25 AM
Looks very good. I would have thought it would have been fattier. Around here it seems most the pork butts I see are pretty fatty.  I always trim and save the fat to add back if necessary. But that stuff you made looks great. Could go with a big hunk of that with my coffee for breakfast!  ;D
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