Summer sausage question

[mez]

I was thinking of making some summer sausage this weekend out of some venison.The question is can I use beef fat instead of pork fat?I have a few pound of beef fat I've trimmed off  different things and saved in the freezer.I didn't know if this would mix well with venison and still have a good texture.

[iceman]

As long as it's a firm fat and not mushy. If it smelled alright when you froze it it should work. Just remember to keep it and the game meat real cold when you grind and stuff it. Don't over cook the sausage or it will fat out on you.
Just my experience. Others I'm sure will pipe in.

[devo]

Pork fat is preferred but if all you have is beef it will do as iceman said. It will give you a different texture. I have used it once and was not impressed with the results. 

[Sailor]

Personally I prefer pork fat to beef fat.  I would cut the venison to at least 70% and ground pork shoulder 30%.  Some guys go as much as a 50%-50% ratio.  I have had good results with the 70-30 ratio. 

[mez]

Thanks for the help.Think ill use pork butt and save the beef fat .i have 3 1/2 lbs of ground butt ill put with 7 lbs of venison

[pikeman_95]

go with the pork butt you will like the results better.

[iceman]

Thanks for the help.Think ill use pork butt and save the beef fat .i have 3 1/2 lbs of ground butt ill put with 7 lbs of venison

Good choice. You'll like the results better.

[TheHardWay]

I usually do anywhere from 20-25% fat ratio in my wild game summer sausage. Of that ratio, I'll do half pork fat and half beef fat.  The beef fat gives a nice appearance with the white speck speckles.  Pork fat makes it stick together and has good flavor.


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[mez]

Thanks for all the help they turned out great!Went with 5lbs venison,1 1/2lbs ground beef,and 3 1/2 lbs ground pork butt.Freezer clean out.Went with Kirby's recipe ,3hrs hickory,and water bath.Turned out awesome in fact I think it's my dinner for tonight.http://s1234.photobucket.com/user/mez312/media/null_zpsc99b2816.jpg.html][/URL]photobucket.com/user/mez312/media/null_zps6e5107d0.jpg.html][/URL][/URL][/img]photobucket.com/user/mez312/media/null_zps912f95a4.jpg.html][/URL]

[mez]

Sorry pics out of order and huge but a least I figured out how to post them. ??? :D

[Saber 4]

looks good, I like the big pictures, easy to see the detail on the cut shots.

[pikeman_95]

Mez

I think they look great but I am biased on that recipe. The cut shots looked so good I had to go to the fridge and have a slice of mine. Your sausages look very professional with a very good smoke job and great looking finished product. It just won't last long enough. You will be making some more sooner then you think. That is one reason I do such large batches. If I am going through the whole process I want it to last for a while. I tend to give out lots of chunks to friends and to repay small favors.
great pictures also.
Kirby

[tskeeter]

Mez, that's some beautiful SS!

I'm with Saber, I like big pics.  Makes it possible to see the spice blend used, fat distribution, etc.

[watchdog56]

nice looking sausage.

[drano]

Looks great!
Not sure how you wrapped it, but here's my process.
I tightly wrap the sausage with saran wrap, then wrap in aluminum foil.  Found that technique here, and it works well.  My last batch has been in the freezer about 6 months, and still looks great. 
Saves me the cost of vacuum seal bags.