I am wanting to make a combo sausage using deer and rabbit. My question for you is: What fat trimmings should I use and how what is the lbs to lbs ratio. I'm big fan of the blog! Watch you from Youtube!
Thanks for the question Jackie!
That's a very interesting product! I'd love to try that someday.
The rule that I apply concerning what type of fat to use is based upon what product I'm trying to duplicate. For example, if I'm making a summer sausage which is traditionally a beef product I will mix beef trim or beef fat in with my game meat. If I'm making Kielbasa or Bratwurst which is typically a pork based product, I will add pork back fat or pork butt trimmings.
It sounds like you're making a basic sausage product, which would traditionally be a pork based product, so I would use pork back fat or pork butt trimmings.
A desirable fat to lean ratio is typically 80/20. If you trim your game meat lean, which you should, and dispose of all that off-flavored wild game fat, you will have a very lean product. That's why we love game meat so much, right?! It's lean and healthy!
After the fat is trimmed, you should have a 95-98% lean product, so if you want an 80/20 (80% lean and 20% fat) blend then you would need to add 1.5 lbs of pure back fat with 8.5lbs of good lean trim for a 10 lb batch.
Be careful using pure back fat. If you add a little too much it can be a lot! If you don't add enough, you'll never notice that it's even in the product. Pure fat can be a little tricky. It's generally not expensive to get, but it can be touchy when adding enough or not enough.
Now, when using pork butt trimmings, you will also have some lean pork in there, so the window of too much or not enough increases. You can use 3 lbs of pork butt trimmings and 7 lbs of game meat for each 10 lb batch. You have a much larger window of error. Next, mix your seasonings and a little water to blend the seasonings - and you're ready to grind!!
Good luck and thanks for the great question!
Brad Lockwood
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