Need some advice for some deer meat

[SL2010]

I am getting deer meat coming in from a couple of buddies who want me to make them some sticks so here are some questions

1.what is better to put with deer   beef or pork

2.what ratio do i go with example  4# of deer to 1# of the other stuff

3. if beef can i use already frozen ground beef that is about an 85/15 mix

4. thanks to all for the help

[CoreyMac]

You are going to want to use pork to add the needed fat content because deer is very lean. Beef won't get you there and will make the sausage dry. Last time I did deer sausage I used 60/40 deer/pork and it worked perfect. There are lots of hunters on this site so they have much more experience that I do. You may be able to get away with less pork but the sausage will get dryer as you go. As far a using frozen pork, yup works perfect. I just go get pre-ground and use that.

Good Luck

[njxbow]

you can mix in ground bacon which is what i do. it does not add any bacon taste but if you are smoking you have to adjust the amount of cure you add as the bacon is already cured. the easiest way is to use 7.5 lbs of ground venison to 2.5 lbs of ground bacon. you would use 1.5 teaspoons of cure #1. buy the fattiest "no name" bacon you can find which is usually the cheapest too. i recently bought bacon for $2.25/lb at walmart. make sure you partially freeze the bacon before you grind it too to prevent it from making a mess when grinding.

[ACW3]

I have made venison summer sausage with both a 60/40 ratio of venison to pork, and a 70/30 ratio of venison to pork.  Both were really good.  If you think it might get too dry, add more liquid when you mix the meats and get ready to stuff the casings.  Enjoy, and be sure to tell us how it went.  Photos are good, too.

Art

[pikeman_95]

I have made more venison sausage then anything and have settled on using a 50% wild meat and 50% trimmed pork shoulder from Costco. It stretches you venison and makes a good lean sausage.


KC

[viper125]

I have been using 70/30 mostly. If its a real fatty type sausage I throw 1 lb pork fat to about ten lbs of meat. Or add more pork butt. but 60/40 or 70/30 will work. Except in Jerky! Don't ever add fat to jerky. Fat will not dry and can cause it to get rancid or spoil earlier. Plain venison make great jserky.

[SL2010]

Thanx to all and that was 5 for 5 on the pork i hope to get my Kirby Cannon out very soon may this monday i hope Hey Viper125 one of these deer was dropped in Ohio so they better good hahaha

[Piker]

when making fresh sausage I use a70/30  pork to venison and in summer sausage or othert cooked sausage I use 50/50. Sometimes I add amesphos to help retain moisture. The pork I use is picnic shoulders with the hock off or 80/20 ground pork. Thks Piker 

[marauder11]

Pork for sure. The amount of fat in the trim will make me change amounts. I usually use 80/20 pork trim at a ratio of 60/40 /pork/deer for sticks different but its the way i like it. For regular sausage its 50/50.

[viper125]

Well if its from Ohio I know it will be good! LOL I never add more then 60/40 pork/deer because I want the venison taste. Not more burger. The more pork the more it tastes like pork. That's ok if your try to extend your meat supply. But it really don't gie you the venison taste at 50/50 or more. In fact getting things together for venison jerky. I mix no fat or other meat to it. When I want burger jerky i use hamburger.

[SL2010]

Well if its from Ohio I know it will be good! LOL I never add more then 60/40 pork/deer because I want the venison taste. Not more burger. The more pork the more it tastes like pork. That's ok if your try to extend your meat supply. But it really don't gie you the venison taste at 50/50 or more. In fact getting things together for venison jerky. I mix no fat or other meat to it. When I want burger jerky i use hamburger.

so for the sticks and SS  60/40 split but when i do the GB jerky your saying just straight deer meat ok that sounds good i will be doing some batches as test runs thanks

[viper125]

The reason is fat will not dry out and it will cause spoilage. When I use burger we eat it sooner and not make as much. Next time I make burger I will try the de fat process with vinegar.

[nasels]

Try this link:
http://www.talkhuntin.com/index.php?topic=22403.msg398212#msg398212

And results:
http://www.talkhuntin.com/index.php?topic=5102.0

Alot of folks don't add pork to snack sticks because they want the snack sticks to have a different flavor from their summer sausage.

I am just a rookie but the above is a tried and true recipe from talk hunting site. As you know different flavors and strokes for different folks. I am sure the folks here have more experience with sasuage making but just another recipe to gander at!

[NePaSmoKer]

I use a beef cut in also.

[viper125]

lOOKED GOOD. Me I like my own home made seasonings or some from others. Main reason is they get better the longer you use them. Say I mix one you give me. Well if it don't taste hot enough or enough garlic , cumin or any spice I can vary the mixture. Now I know some people are happy just adding some garlic or pepper or what have you and that's fine. But a mixture you make and change is yours and to your taste. Also bragging rights.
This site alone has enough recipes you should never have to ever buy any. Only store bought stuff I use is from people as gifts. And my real close friends don't because they know me. LOL