Added fat for deer sausage

[Ellis]

I'm about to try my hand at some deer sausage. What kind of fat do you add? Do you add tallow, bacon , or some other fat to the venison?

What kind of casing. Collagen, natural, ....?

[Texastaxi]

My Grannie uses pork butts. 60% pork, 40% venison.

Maybe our resident sausage stuffer will chime in ... oh, Travis!

[Ellis]

I'd like to have more venison than pork in it which is why I'm wondering about adding fat. I've got a couple of pork butts in the freezer that I can use but I would like for there to be a higher ration of venison than pork.

[stan]

I like to use the fat off big beef briskets.

[lungbuster1985]

The butcher at your local HEB probably has fat scraps you can use, Mine gives them to me as long as I can catch him before he throws em out. I use pork and beef scraps and grind up pork buts with it too. I use natural casing but collagen work well too.

[Ron]

I put in 60% beef or venison and 40% pork butts.

[oneforthewall]

Get pork trimmings from your local butcher shop, 50% lean/ 50% fat. I like my link sausage mixed 70% venison and 30% pork trim. This gives your sausage 15% fat. Season to taste and stuff in hog casings. Rehydrate the casings in some clear water for about an hour before you stuff them. Good luck!

[Ellis]

Placed an order at LEM's for some cheeses and jalapenos. I'm gonna go with natural casings.

Thanks for the advice. Keep it coming!!

[KZ]

60% pork to 40% deer makes perfect sausage,50/50 makes good sausage.We buy pork shoulder picnics,that are 70%lean and 30% fat.We put 60lbs of picnics to 40lbs of deer meat.It turns out really good.

[Peacock]

Good info.

[ripit]

yes

[Hawkins]

I use pork butts. I bought two 18 pounders from Sam's Club. Mix 50/50 with deer. 60 pork and 40 deer would have been better IMO.

[Randy]

Pork necks work well. They are cheap and are about 50/50

[atexx2]

we use pork butt's 50/50

[Old Goat1]

Natural casings. Get you a hank at the local meat market. A hank will do about a 100 lbs and you can freeze what is left over. You will be better off with hanks due to the fact they are longer than the little natural casings you buy in a pack. Reduces the amount of time reloading the cone. Colligen are great for sausage sticks etc but you want natural on homemade sausage.

Just what we do, hope this helps.