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Old 12-19-2017, 01:20 PM   #1
HC Sniper
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Default What ratio for breakfast sausage?

I am going to grind some breakfast sausage this afternoon. I have deer meat, pork, and fat. What is the preferred ratio of deer to pork before I add the fat?
Then what ratio of fat would you add?

Thanks in advance!
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Old 12-19-2017, 01:21 PM   #2
AgBass01
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I do 60/40
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Old 12-19-2017, 01:25 PM   #3
Jaybo31
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I've always done mine 50/50 using pork butts.
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Old 12-19-2017, 01:26 PM   #4
SwampRabbit
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Is this lean pork you are talking about, like pork from a feral hog?

For pan sausage, I shoot for 20-25% fat. That usually means 60/40 on Deer/Pork Butt. I like the taste of venison... and try not to drown it out if I can avoid it... so if I just have pork fat, I'd go 75/25 Deer/Fat. But... I don't have a lot of success finding good pork fat trim, so I just usually mix it with the pork butt/shoulder.

If I have feral hog, I usually just make hog sausage... which again is 60/40 Feral/Pork Butt.
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Old 12-19-2017, 01:26 PM   #5
macguyverberry
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I use 50/50
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Old 12-19-2017, 01:47 PM   #6
Das71198
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In the 60/40 club
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Old 12-19-2017, 01:47 PM   #7
Ironman
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Quote:
Originally Posted by Jaybo31 View Post
I've always done mine 50/50 using pork butts.
Same.
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Old 12-19-2017, 01:53 PM   #8
twobittxn
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I do 50/50 and don't add any additional fat.
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Old 12-19-2017, 02:38 PM   #9
bollomb
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60/40 here as well, but I add a small amount of peppered bacon end pieces for the flavor. Just don’t add too much as it will over power the taste of you do
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Old 12-19-2017, 03:06 PM   #10
HC Sniper
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The pork is lean pork, blackstrap and hams. 60% deer, 40% pork, then 20-25% fat?
That sound about right?
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Old 12-19-2017, 03:11 PM   #11
IvoryRoot
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I do 50/50. Grind, season and bag.
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Old 12-19-2017, 03:30 PM   #12
Balcones_Walker
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Quote:
Originally Posted by twobittxn View Post
I do 50/50 and don't add any additional fat.
x2
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Old 12-19-2017, 03:32 PM   #13
CabezaBlanca
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50/50. Half for me and the other half for myself!
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Old 12-19-2017, 03:34 PM   #14
Traildust
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Fify Fify
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Old 12-19-2017, 03:45 PM   #15
gemini2759
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50/50
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Old 12-19-2017, 03:58 PM   #16
Smart
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Quote:
Originally Posted by HC Sniper View Post
The pork is lean pork, blackstrap and hams. 60% deer, 40% pork, then 20-25% fat?
That sound about right?

Mathematically that is impossible on a 100% scale..Adds up to 125%..

I would go 50% deer, 30% lean pork 20% fat or 35/15 if you want it a little leaner
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Old 12-19-2017, 04:03 PM   #17
HC Sniper
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That is want I meant to say. 50% deer, 30% lean pork and 20% fat.
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Old 12-19-2017, 04:08 PM   #18
dpg481
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Quote:
Originally Posted by smart View Post
mathematically that is impossible on a 100% scale..adds up to 125%:d..:d

i would go 50% deer, 30% lean pork 20% fat or 35/15 if you want it a little leaner
125% allsome!:d
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Old 12-19-2017, 05:10 PM   #19
Bisch
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I won’t waste deer meat on pan sausage! I make my own pan sausage with 2/3 lean wild hog meat and 1/3 pork trimmings (fat) from the butcher.

Bisch


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Old 12-19-2017, 05:53 PM   #20
Duane
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I do 60% pork butt / 40% lean & clean venison. I've done 50/50 before and it was really good for cooked ground sausage, but I thought it was too lean for patties or sausage balls.
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Old 12-19-2017, 07:20 PM   #21
HC Sniper
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Finished and it turned out just the way I like it. Thanks for help!
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Old 12-19-2017, 08:20 PM   #22
Smart
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Quote:
Originally Posted by HC Sniper View Post
Finished and it turned out just the way I like it. Thanks for help!

what ratio did you use?
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Old 12-19-2017, 11:03 PM   #23
ctburt0n
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50/50. Easiest to figure out ratio


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