spangler2k3 deanlorensen I do literally everything 50/50 boneless pork butt from Restaurant Depot or Costco to venison, literally everything…sticks, brats, breakfast, all of it! I do use 1oz of carrot fiber to 20# in sticks. I don’t have pork fat readily available but lucky enough to have some big box retail relatively close. I’ve never had an issue with the 50/50. Now I will say i only grind once on the small plate the #22 butcher series has no issue with it and I grind both pork and venison on the same plate. I live in a very simple world…I’ve stopped over-complicating everything and it makes for a much easier and fun process that ANYONE can help do.
A couple weeks ago, I made some Canadian Bacon using venison backstop.
I injected as I would for any other Canadian Bacon with the Blue Ribbon Maple Bacon Cure. I brined it overnight per the instructions for the bacon cure including the taste booster. I then dried the surface and rubbed it with a Maple Bourbon rub prior to smoking.
This product was a sure hit with all that have tried it, including those that are not particularly fond of venison. I will be trying to re create this with pork as well since a pig has a much larger back strap than a deer but I will also continue with the venison.
Darkfish89 Give it a try?