Pork to Venison ratio for Summer sausage.
I always make my sausage in 20 lbs. batches. I grind 10 lbs. of venison and 10 lbs. of pork butt. Seems to work well for me.
rutnbuck i always do 50% venison-50% 80/20 pork trim. Turns out nicely and extends my meat blocks. If i dont have 80/20 i will use 25% straight pork fat.