What ratio for breakfast sausage?

[HC Sniper]

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!

[AgBass01]

I do 60/40

[Jaybo31]

I've always done mine 50/50 using pork butts.

[SwampRabbit]

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.

[macguyverberry]

I use 50/50

[Das71198]

In the 60/40 club

[Ironman]

I've always done mine 50/50 using pork butts.

Same.

[twobittxn]

I do 50/50 and don't add any additional fat.

[bollomb]

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

[HC Sniper]

The pork is lean pork, blackstrap and hams. 60% deer, 40% pork, then 20-25% fat?
That sound about right?

[IvoryRoot]

I do 50/50. Grind, season and bag.

[Balcones_Walker]

I do 50/50 and don't add any additional fat.

x2

[CabezaBlanca]

50/50. Half for me and the other half for myself!

[Traildust]

Fify Fify

[gemini2759]

50/50