Pork to Venison ratio for Summer sausage.
-
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.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
