<![CDATA[Pork to meat ratio]]>For many of the recipes like hot dogs and meat sticks, it says to use 80/20 beef. I want to use my venison grind. I have ground pork from a pig we raised, what would be the proper ratio of venison to pork?

]]>https://waltonsdev.nodebb.com/topic/1194/pork-to-meat-ratioRSS for NodeThu, 10 Sep 2026 21:22:25 GMTThu, 28 Mar 2019 11:37:07 GMT60<![CDATA[Reply to Pork to meat ratio on Wed, 03 Apr 2019 21:00:10 GMT]]>dtabor Most people have really liked Carrot Fiber, a very few have mentioned that they can taste it but I have used it countless times and have never noticed any taste. It absolutely helps with moisture retention, post pics!

]]>https://waltonsdev.nodebb.com/post/4770https://waltonsdev.nodebb.com/post/4770Wed, 03 Apr 2019 21:00:10 GMT<![CDATA[Reply to Pork to meat ratio on Wed, 03 Apr 2019 18:52:58 GMT]]>Thanks all for the replies.

Jonathon, I have ground pork so will use the ratios suggested. I purchased the carrot fiber this time around for a binder.

]]>https://waltonsdev.nodebb.com/post/4764https://waltonsdev.nodebb.com/post/4764Wed, 03 Apr 2019 18:52:58 GMT<![CDATA[Reply to Pork to meat ratio on Thu, 28 Mar 2019 21:05:40 GMT]]>dtabor You want your fat content to be somewhere in the 25% range so if you have access to straight pork fat then you can just use that in a 1 in 4 ratio with lean cuts of venison. If you only have access to ground pork then I would go with a 1 to 1 ratio of pork to venison but if you like the taste of venison like PapaSop then 60/40 would be fine too! I’d highly recommend you use a Binder like Super Bind, Carrot Fiber or Sure Gel if you are making a hot dog with wild game and pork fat!

]]>https://waltonsdev.nodebb.com/post/4614https://waltonsdev.nodebb.com/post/4614Thu, 28 Mar 2019 21:05:40 GMT<![CDATA[Reply to Pork to meat ratio on Thu, 28 Mar 2019 20:25:31 GMT]]>Personally I really enjoy the taste of venison. I typically use a 70v/30p mix. That is pork butts not fat. Never had a complaint. Try it a few different ways. See what you like best. I would suggest if your going to do test batches don’t use that precious venison especially if trying a new spice mix or adding say ECA to a batch. Found that out the hard way.

]]>https://waltonsdev.nodebb.com/post/4607https://waltonsdev.nodebb.com/post/4607Thu, 28 Mar 2019 20:25:31 GMT<![CDATA[Reply to Pork to meat ratio on Thu, 28 Mar 2019 13:03:32 GMT]]>dtabor I would say that is up to you. I like a 50/50 mix for snack sticks and kielbasa. Summer sausage I use a 60 v/ 40 p.

Most people that I give stuff I have made to and bring to work like the 50/50.

]]>https://waltonsdev.nodebb.com/post/4594https://waltonsdev.nodebb.com/post/4594Thu, 28 Mar 2019 13:03:32 GMT