I trimmed the fat off of a whole boneless ribeye. Is that fat good to use with venison in summer sausage?

I’m going to make summer sausage for the first time soon and bought a High Mountain pkg(before I found Walton’s) I’ve made seasonings from books for fresh sausage and found them too salty( with 6.25% cure) So in looking at the High Mtn ingredients I see their cure is only 0.85%. Is this because their cure has added salt? What’s the best way to avoid making it too salty? I plan on making a one lb. test with some ground meat and fry it in a skillet. Any help is appreciated!

Makes sense, thanks! Definitely will adhere to the formula for the cure. I’m going to reduce all the measurements for a pound and try it on hamburger, I don’t want to waste 9lbs of venison

Has anyone used dove for snack sticks? A friend gave me some goose sticks that were awesome. I was thinking about wet marinating the breasts, then grinding them with some pork. Any ideas? Thanks