redkneck Posted November 28, 2009 Report Share Posted November 28, 2009 50 lbs of deer and boston butt in a cooler tonight mixed with seasoning. I probably shouldnt have done so much but my buddy swore by the mix. Got a patty sizzling right now to taste before stuffing bags. Got my fingers crossed. Quote Link to comment Share on other sites More sharing options...
redkneck Posted November 28, 2009 Author Report Share Posted November 28, 2009 Not bad at all. Not the best I ever ate, but good enough to start stuffing bags. Quote Link to comment Share on other sites More sharing options...
rbduck Posted November 28, 2009 Report Share Posted November 28, 2009 I just finished making 20lbs of Italian sausage with a 50/50 mix of venison and pork shoulder roast. I found it a little dry but was still good. Might change the mix next time. Ron Quote Link to comment Share on other sites More sharing options...
oneshot Posted November 28, 2009 Report Share Posted November 28, 2009 I just finished making 20lbs of Italian sausage with a 50/50 mix of venison and pork shoulder roast. I found it a little dry but was still good. Might change the mix next time. Ron Hey Ron. There is not really enough fat in pork shoulders/butts to make sausage. You need to use pork trimmings for good sausage. Check with your local butcher and ask for pork trimmins/fat and mix at no less than 1/3 fat. Believe me, you'll love the difference..... Quote Link to comment Share on other sites More sharing options...
muzzy1 Posted November 29, 2009 Report Share Posted November 29, 2009 We use 5-6 lbs of pork fat with 20 lbs deer and it works great!!! Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 29, 2009 Report Share Posted November 29, 2009 We use 5-6 lbs of pork fat with 20 lbs deer and it works great!!! In other words... You use a 70/30 % Venison / Pork Fat.. Quote Link to comment Share on other sites More sharing options...
rbduck Posted December 22, 2009 Report Share Posted December 22, 2009 Hey Ron. There is not really enough fat in pork shoulders/butts to make sausage. You need to use pork trimmings for good sausage. Check with your local butcher and ask for pork trimmins/fat and mix at no less than 1/3 fat. Believe me, you'll love the difference..... Thanks, I seem to have missed this post(forgot?). That pork trimming idea seems slike a good one. Will try it next time. Ron:D Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.