I know I need something fatty, but what should I grind up? When I go to the supermarket they have pork butt, that looks pretty fatty. any other suggestions?
When making venison sausage all I use is pork butt. If you need/want more fat ask for pork fat.
Same here, pork butt. if its too fatty just trim it up.
nepas
I used to use fresh picnic shoulders which was approx. 60/40 meat fat but now I have found a place that sells ground pork 70/30 for 1.50 lb. Just takes a lot of work out it as the picnic had to be skinned and then cut up and ground. Works great.
What the others said is right on. This year I mixed 3 lbs deer with 2 lbs ground beef, then 1 lbs ground bacon. It is really good to use as a straight burger for a sandwich. But I bet it would make a awsome fattie (I should give it a try) So maybe mixing with ground beef would work well too. Just a thought.
Mark
QuoteSo maybe mixing with ground beef would work well too.
If I'm making ground meat for burgers, chili, meatloaf etc, I mix 70/30 ground beef with venison at a 50-50 ratio.
For sausages I always use pork. Ground beef would probably be good in venison/beef sticks.
mheath
I use pork butt (but I buy blade steak which is pork butt cut up).
If its too fatty, cut out some of the fat.
Pork butt is cheaper than beef (and I grew up on a farm and we raised pigs, so I'm biased ;D)
After mixing/grinding up a few batches, you'll get an eye for what looks like a good amount of fat, and you can use the amount you like.
get smokin
drano