50 / 50 pork trim

[merrell]

Does anyone use 50/50 pork trim for added fat in venison sausage / summer sausage? What ratio?

[nickelmore]

Great question. It is hard to find 50/50 trim around here or you if you do it is more money than a shoulder or butt roast.

Lately the roast I have been buy are trimmed and lean. I am getting closer to 50 venison 40 pork roast and add 10 back fat if needed.

The type of fat has a lot to do with it as well. Good "hard" back fat will not smear like the fat that is found in leaner roasts.

I guess its all about how it looks. I have made way too many sausages that were way too dry. So far I have not made any that were way to fat.

As an old butcher told me that I seeked out to help me when I was first starting out...."Son what you have there is a sausage that has no fat...long pause......there is no such thing as a healthy sausage" Told me to add some fat and bring some back for tasting....

[Richtee]

I try to shoot for a 20-25 percent fat content overall in summers... so assuming the venison is 100% lean I'd guess you'd use what... 40-50% 50/50?

[merrell]

Thanks guys....... I have always saved all the fat I trim from beef or pork for this but I am out. Used butts the last few times @ $1.49 on up. I can buy 50/50 trim for $0.75. Guess I will give it a try....

[L20A]

The butcher in my local Publix saves beef fat for me for free. I bought some hog casings from them and some pork bellies and we talked "sausage" and he offered the fat for whenever I need it. Good guy.

[merrell]

The butcher in my local Publix saves beef fat for me for free. I bought some hog casings from them and some pork bellies and we talked "sausage" and he offered the fat for whenever I need it. Good guy.

Good deal. They can't / won't do that around here. All the stores claim the health dept makes them trash all the trim fat.

[nickelmore]

The butcher in my local Publix saves beef fat for me for free. I bought some hog casings from them and some pork bellies and we talked "sausage" and he offered the fat for whenever I need it. Good guy.

That is a great deal to have. have you had any differences with beef fat versus pork?

[L20A]

I only use beef fat with the venison. I'm not opposed to the pork fat but have not used any with venison sausage.

[merrell]

I only use beef fat with the venison. I'm not opposed to the pork fat but have not used any with venison sausage.

I have used both with no noticeable difference. Just happens I have a bunch of venison to do and I am out of both........

[Smoke'n Cy]

I usually add between 20-30% ground pork in my sausage formulas. I am going to experiment with some bacon ends/pieces as a substitute next weekend. I picked up a 10# case for $20 at a local grocery store so will grind that up to try in some goose sticks and venison summer sausage, looking forward to both the flavor and texture profiles after I smoke them.