Venison Sausage Makers HELP

[Turkeyman]

Wondering if I added enough pork to my summer sausage that i will be smoking on saturday. This is what I have 8 LBS venison  mixed with 2 LBS pork butt  is that enough pork? I did not put it into casings yet so if I need to add more I still can.

Thanks,
Scott

[iceman]

Your going to be real close. Depends on the fat content of the butt roast. After a few runs at it you can almost tell by just looking. I cheat and have a meter that does all the work. It would be better to go a bit over on the pork butt than under. ;D

[jaeger]

Turkeyman,
Summer sausage is best, lean. I think you will be happy with your meat/fat content providing you had some fat on the pork butt.  If you were making smoked rope or bratwurst, I would guess that you may need more fat. If it looks like 85 to 90% lean I wouldn't be to concerned.

[coyote]

Hey Turkeyman,
      I've done a good bit of venison summer sausage. 20% is usually the magic number of fat ,
whether it be beef or pork fat. Last year we did some with pork buttat 20% , and it came out a little
dry ,but still good.......Beef fat did real well and just the other night we used pork fat . That
really turned out good. Now I'll go with fat only, from now on. But remember Low temp's are very
important to keep from rendering the fat out durring the cooking process which in turn will leave
you with a dry product. I smoked for about 4 hours , rotating shelves once. Weather has a lot to do
with cook times. We usually do around 30lbs a batch. And every batch so far has been a learning
experience , to say the least.
                                                                               Love that HIGH SPEED BEEF,
                                                                                                                     Coyote

[Arcs_n_Sparks]

I cheat and have a meter that does all the work.

iceman,

What kind of meter are you referring to?

Arcs_n_Sparks

[coyote]

Must be a Meater - Meter ;D

                                     Coyote

[Smudge]

Okay kids, let's take this recipe up a notch.

BAM!

Eight pounds venison. Two pounds of pork fat only--no pork meat.

The difference between okay and great.

[iceman]

iceman,

What kind of meter are you referring to?

Arcs_n_Sparks

Opps, sorry I spaced out this post Arcs.
I have the Distell Meat Fat Meter. I got it gov. surplus. I think the new ones were going for around $2,000.00 to $3,000.00 in the UK when I was looking around for one. I'm not sure who is now selling them in the US. I won't tell you what I paid for it in the online bid because it would make you gringe. Some days can be just like Christmas if you know what I mean ;)