Whats a good beef/pork ratio for summer sausage?

[Iowabucks]

Hey everyone, first time sausage maker, long time smoker here.

I plan on tomorrow making some summer sausage, brats, Italian sausage, and some beef sticks. This will be my first attempt. I have been doing a lot of reading and still have not figured out the proper meat ratios for different sausages.

Brats I would assume are 100% pork. Guessing Italian Sausage would be too? 

Would a 50/50 beef/pork combo work well for a summer sausage and sticks?

Would the amount of fat on the chuckies and butts be enough, or should I try and get some extra pork trim too?

Years ago I worked for a deer processor for a few years and made a lot of his deer brats, summer sausage, jerky, sticks, everything. He used a 50/50 mix of deer and pork for his summer sausage. Also included beef tallow but I don't remember the amounts of that.

Just trying to figure out if different types of sausages use different types of meat, or if it is more of a seasoning thing, between the different types of sausages.

I'm on my way out to buy a number of pork butts and chuck roasts. Hoping to do at least 30 lbs of various meats and sausages.

[Gafala]

Most of the time I use what my butcher has 50/50 he will add more pork if I ask for it. Sausage is what you use as a spice, summer sausage, brats, baloney., even my salami is the same grind its just the spices used.

[watchdog56]

When I make venison summer sausage I use 3# venison to 1 # pork butt. Version is leaner than beef but it comes out real good.
 For beef stick I found using regular 80/20 GB works well. Tried 85/15 and it seemed a little on the dry side.

[IanBuckland]

Em, to be honest, it depends on what you like more. For instance, I prefer it to have a more beefy flavor, so I always mix around 70% beef with 30% pork. My husband likes pork more, so I combine 50% pork with 50% beef when cooking for him. Both are good; just make sure your meat is of high quality and fresh! Anyway, I've got a question for you guys. I'm looking for a beef jerky dehydrator, and I read on bigwigjerky.com.au that the Devanti and Hisen ones are pretty good. Which one would you go for? Thanks!

[boxerjake]

2/3 moose , elk , deer or beef to 1/3 pork for the princess auto or cabelas peppercorn summer sausage pre made packs .

I do 75 to 125 lbs at a time , gone in a week .... surprising how many friends you have when you make good sausage .

PS: I also hang it in my basement , casing tightens up and meat drys out like summer sausage is suppose to