Help with sausage.

[Laner7]

Making sausage for the first time. What percentage of fat do I need for whitetail? Anybody have any good recipes?
Also we have some axis meat do I need to add any fat to that? Family is pretty picky about the meat too, so I don't want it too gamey.

[JMB]

20-30%

[sticks]

my butcher recommended a pork butt ground all together, muscle and fat
50/50 with venison

10 lb of deer

10 lb of pork butt

[JMB]

All venison, Whitetail or Axis is really lean so you can follow same rule for both.

[Smart]

40% deer.....60% pork butts is what we run every year.

[lgc999]

Might oughta rename the headline on this post. JS

[kcmarullo]

40% deer 60% pork here also.

[Mr. Whiskers]

We do 50/50

[sports]

We just add about 5-7lbs of pork fat for every 18-20lbd of deer meat for link, pan, and italian sausage. For dry or summer we do 2 oarts deer to 1part lean pork. Goid lyck.

[SMUMan02]

Might oughta rename the headline on this post. JS

This was my first thought too...

[bowhunterchris]

80 deer 20 pork FAT. But that is me. But that is to my taste. For hamburger I do 80 deer 20 brisket. I also double grind everything to ensure it is mixed well. Also use the mesquitecountry thread in recipes for sausage recipes. They are great.

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[nursejenn]

my butcher recommended a pork butt ground all together, muscle and fat
50/50 with venison

10 lb of deer

10 lb of pork butt

This is what we do...

[panhandlehunter]

At least 50/50. I go 60% pork butt and 40% venison. I like to grind mine on a 1/4" plate, gives the sausage a little texture. I buy my seasoning from REO Spice. Never had great results mixing my own.

[PantherCity]

30% pork fat

there are many recipes online or in books. What type of sausage are you making?

I like to do some spicy Italian and sage breakfast sausage because neither require stuffing, and I also make a few types of link sausages both fresh and smoked.

[Laner7]

German sausage. And fresh, not smoked.