Ground Venison

Started by rcger, November 22, 2014, 05:31:39 PM

Previous topic - Next topic

0 Members and 2 Guests are viewing this topic.

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.
There's room for all of God's critters right next to the mashed taters and gravy!

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

Quote from: pensrock on November 23, 2014, 05:28:58 AM
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


Sent from my iPhone using Tapatalk
DBS 6 Rack
Dual 500W Element Mod
BBQ Guru DigiQ / Raptor Combo