I’m trying to understand the ratio of venison to pork to fat ratio.

For example: if I have 10 pounds of venison and I want to do a 50/50 mix with pork I’ll need 10 pounds of pork The shoulder is generally 20% fat, so by combining the two I’ll only have 10% fat mixed in, and I’ll need to add more. Is this correct?

What percentage of fat makes a good juicy venison sausage?

Thank you.

angel4us I have been reading about using bacon ends as a source of fat. From what I have been reading, it sounds delicious

What is the refrigerated shelf life of the cheese? I have some leftover from last season, and was wondering if it is still good.

Thank you