Ground Venison

[rcger]

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.

[pensrock]

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%.

[Cheech]

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. 

[watchdog56]

I usually go 25% for my sausages.

[STLstyle]

25% will add enough moisture for sure


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