akdave Have you tried calling them directly to see if they can help or just online?

twilliams Seems like the consensus on here is straight pork fat with venison but I always use 75/25 venison/pork butt and love the way they turn out. Admittedly tho I’m not a fan of commercial sausage products because of the fatty nature and film it leaves on my teeth and I also haven’t mixed anything with my venison burger for 20yrs so my taste may not be the norm

Josh85 I suspect it will be fine. Maybe a little drier than you’d prefer but certainly not ruined

Jonathon No problem everyone is busy and I appreciate all the knowledge you guys willingly share! Everything turned out fine, I couldn’t find anything that said to add in last 60 seconds after about an hour of searching so eventually I talked myself into adding it with 4 minutes of mixing left on the clock

Jonathon That is an impressive stat I did not know. Here to learn the best ways not just “a way” to do it so I will switch to the recommended overnight refrigeration after drying. Thank you!

Waterloo, IA checking in here first

Josh85 Have faith, they’ll be awesome! I always try and do all 5-6 deer in a one week period so definitely had plenty of lack luster nights of sleep during processing time, feel your pain there, but always feels worth it in the end