Where do you get Pork Fat when making venison sausage such a Brats or Italian Sausage?

Joe Hell Thanks, I’ve been using Pork Butt (for instance 16 lbs of venison and 8 lbs pork butt or shoulder) as my fat source but after reading more on the subject am obviously not getting the correct ratio of fat to lean meat in my fresh sausages and snack sticks as I should be.

Has anyone ever added Giardiniera to their Itl Sausage before? A grocery store near me does and it is fantastic. How would this affect the process? Drain the oil? After using mixer or before? Any insight?

Is there anything wrong with doing the grind the night before and refrigerating over night? What about adding the seasoning and also doing the mixing the night before? Would the Encapsulated Citric Acid cause something to happen with the meat that I wouldn’t want?