Going to make my first attempt at homemade venison sausage today. Making mandarin teriyaki sticks with all this new equipment I bought from Walton’s for my early Christmas present.
I’ll be using pork butt to mix with venison but unsure if when you talk fat percentages if you are just using the total weight of the butt in your calculation? My guess is the butt is probably only 30% fat and I’m concerned about ending up with a dry finished product if I don’t have enough fat in it.