Mike from Centereach, NY asked:
When making venison sausage, do you mix pork in there? If so how much? I've tried it a couple of times and can't seem to get it right. Thanks!
Thanks for the great question Mike! Yes, I do mix in pork. I prefer to add 50/50 pork trim to my products rather than 100% back fat. Based on 10 lb batches, here is what I recommend:
50/50 trim: I add 6lbs of venison and 4lbs of 50/50 to make a 10lb batch of product
100% fat: I add 8lbs of venison and 2lbs of fat for a 10lb batch of product
Good luck this season Mike!
"The Meat Man"
Brad Lockwood
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