% of pork to add to venison sausages?

  • les_welch
    Posts: 1007
    February 6, 2008 at 3:04 pm #198293

    I am going to be making ring bologna, brats, wieners, breakfast sausage, and summer sausage this weekend. What do you guys recommend for a percentage of pork butts to add? Thanks, WTA

    kooty
    Keymaster
    1 hour 15 mins to the Pond
    Posts: 18101
    February 6, 2008 at 3:13 pm #6235

    I usually request 10% added by the processor.

    mark_johnson
    St. Croix River
    Posts: 940
    February 6, 2008 at 4:03 pm #6237

    Quote:

    ring bologna, brats, wieners, breakfast sausage, and summer sausage

    For this type of stuff I would say 1/3+ pork, but for straight burger I have done about 10% just to get the fat content up and the game flavor out….

    big_g
    Isle, MN
    Posts: 22456
    February 6, 2008 at 5:02 pm #6243

    If you have kids eating hotdogs, I have found 40% pork, goes a long ways in not only stretching the venison, but making them quite tasty too

    big g

    mossydan
    Cedar Rapids, Iowa
    Posts: 7727
    February 7, 2008 at 12:34 am #6255

    When we made our summer sausage right in our oven we got our pork trimmings by the box, pork fat and pork meat. The butcher we bougt it from said around %10 trimmings or it would be too dry. We followed his recipie and it came out just like the summer sausage they made there at thier store. We bought the casings, spices etc. and followed his directions they used in thier smoke house, It turned out very good.

    vinnydelpino
    Up Nort
    Posts: 32
    February 7, 2008 at 6:58 pm #6265

    40 percent here as well–the kids love the stuff

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