Fat Ratios for Venison Sausage

Matt from Bancroft, IA wrote:
I have been making sausage for the last two years and in both years they have been dry. The mixture is 50/50 venison and pork. What should I do to have it be more juicy?

Thanks for the question Matt,

Try using a blend of 50/50 pork trim. This blend will consist of 50% pork fat and 50% lean pork. This will increase your fat content and give you a much juicier and more flavorful product. You can also purchase 50/50 beef trim as well for beef based products. This is the blend I use for all my game meats. I prefer this over lean beef and pork as well as straight beef or pork fat. Look into 50/50 beef and pork trim and use it at a ration of 6lbs of lean game meat to every 4lbs of 50/50 trim. Try that and I believe you will be very satisfied with the results.

Thanks for the great question and good luck this season!

"The Meat Man"
Brad Lockwood