Pork to meat ratio



  • For many of the recipes like hot dogs and meat sticks, it says to use 80/20 beef. I want to use my venison grind. I have ground pork from a pig we raised, what would be the proper ratio of venison to pork?


  • Regular Contributors

    @dtabor I would say that is up to you. I like a 50/50 mix for snack sticks and kielbasa. Summer sausage I use a 60 v/ 40 p.

    Most people that I give stuff I have made to and bring to work like the 50/50.



  • Personally I really enjoy the taste of venison. I typically use a 70v/30p mix. That is pork butts not fat. Never had a complaint. Try it a few different ways. See what you like best. I would suggest if your going to do test batches don’t use that precious venison especially if trying a new spice mix or adding say ECA to a batch. Found that out the hard way.


  • Walton's Employee

    @dtabor You want your fat content to be somewhere in the 25% range so if you have access to straight pork fat then you can just use that in a 1 in 4 ratio with lean cuts of venison. If you only have access to ground pork then I would go with a 1 to 1 ratio of pork to venison but if you like the taste of venison like @PapaSop then 60/40 would be fine too! I’d highly recommend you use a Binder like Super Bind, Carrot Fiber or Sure Gel if you are making a hot dog with wild game and pork fat!



  • Thanks all for the replies.

    Jonathon, I have ground pork so will use the ratios suggested. I purchased the carrot fiber this time around for a binder.


  • Walton's Employee

    @dtabor Most people have really liked Carrot Fiber, a very few have mentioned that they can taste it but I have used it countless times and have never noticed any taste. It absolutely helps with moisture retention, post pics!


Log in to reply
 


Recent Posts

  • Unless your grinding frozen chunks or large pieces of meat their really is no reason to do that. Its not going to really hurt anything if you do though. But for a small grind with a smaller grinder just cut the pieces smaller so they feed through better.

    read more
  • Try sticking them in your fridge for a few days to dry out a bit more. Uncovered.

    read more
  • C

    @pigman34 I vacuum seal 1 year no problems

    read more

Recent Topics


Who's Online [Full List]

12 users active right now (0 members and 12 guests).
rreiss21, keiratayor, Snake River Smokers, Kmucker

Board Statistics

Our members have made a total of 9.5k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, keiratayor.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

16
Online

6.8k
Users

1.6k
Topics

9.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.