Pork to Venison ratio for Summer sausage.
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RatguyGary Yeah, that does seem like a lot of pork to add to your venison. Do they offer different packages or was this just standard?
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RatguyGary Yeah, that does seem like a lot of pork to add to your venison. Do they offer different packages or was this just standard?
Jonathon They were just standard packages. You could ask for beef or pork to be added. When I asked what the percentage pork would be when I dropped of my trim, they said a third. Need to talk to the owner. Really messes up my plans for making summer sausage.
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RatguyGary Yeah, that does seem like a lot of pork to add to your venison. Do they offer different packages or was this just standard?
Jonathon i may have misunderstood you, i thought you told me you prefer a 50/50 mix of venison and pork? As venison is very lean and pork at best is 70/30%. If you mix those two together you end up at 85/15% or there about without adding any pure pork fat. I apologize if i created some more confusion, im just trying to clarify before i start my batches after the new year
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RatguyGary Yeah, that does seem like a lot of pork to add to your venison. Do they offer different packages or was this just standard?
Jonathon Do you think I need to add more Venison to the mix? Or is it OK for Summer sausage and snack sticks as is?
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twilliams You didn’t misunderstand at all! We always recommend pork fat for that very reason and when using wild game going with sure gel as you are going to be lower (80-85% lean) than you would be if you added pork fat. Now, that is also because a lot of people like RatguyGary are getting deer back from processors with some sort of pork fat mixed in, so we took the basic average of that and came up with a recommendation that would work (better in some than others) for everyone. Now, I though they had added 35% pork fat, not just pork
RatguyGary You are at 35% pork, but I read that initially as pork fat, sorry. Figure out if he added trim, butts or what before adding any more pork fat. Like @Markus said if you add more than 30% you wont really get any added benefit as it will mostly cook out unless you are using a very specific smoke schedule and additives!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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twilliams You didn’t misunderstand at all! We always recommend pork fat for that very reason and when using wild game going with sure gel as you are going to be lower (80-85% lean) than you would be if you added pork fat. Now, that is also because a lot of people like RatguyGary are getting deer back from processors with some sort of pork fat mixed in, so we took the basic average of that and came up with a recommendation that would work (better in some than others) for everyone. Now, I though they had added 35% pork fat, not just pork
RatguyGary You are at 35% pork, but I read that initially as pork fat, sorry. Figure out if he added trim, butts or what before adding any more pork fat. Like @Markus said if you add more than 30% you wont really get any added benefit as it will mostly cook out unless you are using a very specific smoke schedule and additives!
Jonathon Talked to him. Pork Butts. He seemed OK with making sausage with the mix. Said that’s what he uses. Thinking of adding 4lb of straight ground Venison to the 21lb burger mix and give it a whirl.
Using the Habanero BBQ with Cheddar. -
RatguyGary Okay, so he added pork butts making your mix 35% pork. Those pork butts are at best 40% fat, so you have 40% of 35% fat, giving you 15% fat. I wouldn’t add more deer to your mix, I would add more pork fat! If you don’t add more pork fat I would absolutely recommend adding either Sure Gel or Carrot Fiber.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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RatguyGary Okay, so he added pork butts making your mix 35% pork. Those pork butts are at best 40% fat, so you have 40% of 35% fat, giving you 15% fat. I wouldn’t add more deer to your mix, I would add more pork fat! If you don’t add more pork fat I would absolutely recommend adding either Sure Gel or Carrot Fiber.
Jonathon I am adding sure gel and ECA. If I make up the 4lb with pork belly do you think I would be ok? Or should I try to find some straight pork fat trim? I could decrease the venison burger if needed.
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RatguyGary yes that should work nicely, the sure gel will help hold everything where it should!
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Thanks Jonathon and everyone else for the assistance. I’ll let you know how things go. Hope to bring some to work on Monday. The Tech’s normally eat anything that’s free, but I’ll ask their opinion on how the summer sausage came out.
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Jonathon i may have misunderstood you, i thought you told me you prefer a 50/50 mix of venison and pork? As venison is very lean and pork at best is 70/30%. If you mix those two together you end up at 85/15% or there about without adding any pure pork fat. I apologize if i created some more confusion, im just trying to clarify before i start my batches after the new year
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twilliams you might know something I don’t.80/20 butt at the least.making a 15lb batch summer sausage deer/pork butt what would you mix for a 25% fat to meat.thanks for any help there.jim
farmer jim if you have very lean deer meat and 80/20 pork butt that may give you a 90/10 ratio or somewhere around there. So if you wanted to stay with the majority of venison in your batch of 15 lbs i would say 9.75lbs venison with 3.75lbs pork butt and add 1.5lbs pork FAT. That gives you a 15lb batch close to the 75%/25% ratio. Otherwise if you want to stretch out your venison you can go 50/50 venison/ground pork @ 7.5lbs each. Now that isnt quite the 75/25 you are looking for but i am having very good results with it. I hope this helps.
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farmer jim if you have very lean deer meat and 80/20 pork butt that may give you a 90/10 ratio or somewhere around there. So if you wanted to stay with the majority of venison in your batch of 15 lbs i would say 9.75lbs venison with 3.75lbs pork butt and add 1.5lbs pork FAT. That gives you a 15lb batch close to the 75%/25% ratio. Otherwise if you want to stretch out your venison you can go 50/50 venison/ground pork @ 7.5lbs each. Now that isnt quite the 75/25 you are looking for but i am having very good results with it. I hope this helps.
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farmer jim if you have very lean deer meat and 80/20 pork butt that may give you a 90/10 ratio or somewhere around there. So if you wanted to stay with the majority of venison in your batch of 15 lbs i would say 9.75lbs venison with 3.75lbs pork butt and add 1.5lbs pork FAT. That gives you a 15lb batch close to the 75%/25% ratio. Otherwise if you want to stretch out your venison you can go 50/50 venison/ground pork @ 7.5lbs each. Now that isnt quite the 75/25 you are looking for but i am having very good results with it. I hope this helps.
twilliams I need help with one more thing.5tb of granulated salt the masters use = how much kosher salt is that in tablespoons.and 7tb of granulated salt = how much kosher salt.and 9tb = how much kosher salt.i cant understand any of the charts I hope you can find this info.thanks.
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twilliams I need help with one more thing.5tb of granulated salt the masters use = how much kosher salt is that in tablespoons.and 7tb of granulated salt = how much kosher salt.and 9tb = how much kosher salt.i cant understand any of the charts I hope you can find this info.thanks.
farmer jim unfortunately at the moment i dont do seperated measurement recipes. I just buy the seasoning all in one bag dump and go. Maybe in the future i will start playing around with making my own seasoning concoction
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That is our norm here at my locker also. We put 1/3 of the venison weight either 50/50 pork or 50/50 beef depending on the product they want.
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I always make my sausage in 20 lbs. batches. I grind 10 lbs. of venison and 10 lbs. of pork butt. Seems to work well for me.
rutnbuck i always do 50% venison-50% 80/20 pork trim. Turns out nicely and extends my meat blocks. If i dont have 80/20 i will use 25% straight pork fat.
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