Venison sausage mix



  • I’m trying to understand the ratio of venison to pork to fat ratio.

    For example: if I have 10 pounds of venison and I want to do a 50/50 mix with pork I’ll need 10 pounds of pork The shoulder is generally 20% fat, so by combining the two I’ll only have 10% fat mixed in, and I’ll need to add more. Is this correct?

    What percentage of fat makes a good juicy venison sausage?

    Thank you.


  • Walton's Employee

    @kb2112 The ideal thing to use would be actual pork fat from a butcher but that can be hard to find, untrimmed pork butt however is available in most grocery stores or butcher shops. 20% fat content for an untrimmed pork butt would be pretty lean, we find they are generally closer to 30% and some have larger fat caps that can increase that even further.

    However, your math is correct, if you are looking for a true 50/50 split you will end up with somewhere around 15% fat which is a little leaner than is ideal. My first suggestion would be to try to get some pork fat from a butcher and add that to get your fat up to about 20-25% range, which is what we think is a good range for a juicy product. If you cannot find any fat then yes, add more pork butt than to get a better ratio.

    Let me know if you need anything else!


  • Power User

    I agree with Jon, it’s hard to find a butcher that will sell fat only so i stopped trying and i don’t like the idea of using the fake stuff. I blend my sausage 50% venison and 50% pork with the biggest fat cap on it i can find. The key is not cooking the fat out of it. Run the smoker up slowly, taking longer to reach temp is wayyyyyy better than overcooking it for sure. You should be able to reach temp and get a quality smoke in 4-6 hours. Error on the side of slower is better till you get a feel for it.
    Keep a temp log every 15 min if you aren’t comfortable yet with your smoker or if you get a new unit until you learn the quirks.


  • Admin

    @kb2112 One other option if you cannot get pork fat would be to add extra beef fat. Pork fat is better to use than beef fat, but if you need extra fat, and beef happens to be easier to get, it’s definitely not a bad option to still increase your lean to fat ratio.


  • Power User

    @Austin
    I’ve never used beef fat, heard about people doing it. A butcher shop/deli here in Rochester renders down the beef fat and fries french fries in it…amazing! There is a sweetness to it and with a generous dusting of salt is delicious.



  • @kb2112 I have used cheap bacon ,you know the kind with hardly any meat -slightly freeze it and grind it up and mix it with the ground venison - called it bacon deer burgers - they were delicious



  • @angel4us I have been reading about using bacon ends as a source of fat. From what I have been reading, it sounds delicious



  • Austin do you use the 20 - 25% fat to venison for summer sausage, snack sticks, and ground jerky? Would you recommend adding 25 % pork fat to the venison, cure, seasonings, binder, mix, stuff in to 2.9 x 20 " fibrous castings I let them set in the refrigerator for 3 days put in the freezer for a little while till partial frozen slice on my slicer and put in the dehydrator.
    On some batches I had little drops of fat on the jerky that I wiped off with paper towels?

    Great job I enjoy your forum I think you are starting to build a community.


  • Admin

    @Papa-Gale
    I use 20% to 25% on summer sausage and snack sticks. For ground and formed jerky, I’d go as lean as possible and get towards 10% fat or less if possible.

    On your summer sausage process… are you ever actually cooking it in an oven or smoker? I read it as there isn’t a cook process before you get to the dehydrator. I’ve never heard of someone doing it that way before. I would recommend smoking/cooking the summer sausage, then slicing, and just skip the entire dehydrator portion. Let me know if I mis-read part of that though, and I can chime in with some extra thoughts.

    Thanks for the compliments on the community!!!



  • 0_1513529979226_20161218_174902.jpg
    Yes Austin I cook-smoke my summer sausage and snack sticks in the smoker.

    I do not cook or smoke my ground meat jerky. Seasoning and cure I stuff it in a casing put it in refrigerator for a couple of days put it in the freezer for a hour or two them on the meat slicer cut 1/4" x 2 1/2" medallions put them in the dehydrator for about 20 hours or till it gets the texture I like.


Log in to reply
 


Recent Posts

  • C

    @Joe-Hell you forgot sausage☺

    read more
  • Steak Cookoff & Car Show Weekly Blog Post - Fried Onion Rings, Walton's Steak Cookoff & Car Show

    Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

    What Videos are being released soon?

    We just released Dill Pickle Flavored Almonds! We took this recipe from @Joe-Hell and made up a batch and they turned out awesome! I know I have said it many times, and it certainly seems like people are listening, but this seasoning is awesome and versatile! We might have to have some of it put in a shaker so it will be more easily available for people.

    What Projects are we looking ahead at?

    Talking about the Dill Pickle Seasoning Joe sent us some awesome looking sweet onions and what better to do with them than make some onion rings!? We recently started using the Bloody Mary Wing Shake with some regular flour and made an awesome batter for fried food, well we are going to see what other ones make a great batter, so far we are planning on trying Potato Seasoning and Garnish, Smokehouse BBQ Wing Shake, Gigawatt Hot Jerky and the Dill Pickle Jerky Seasoning. We will then let the employees here taste them and vote on which is best! I am sure we will find a few other cool things to do with the onions though!

    What’s on our Mind?

    A lot of our focus and effort right now is on the Walton’s Steak Cookoff & Car Show. If anyone is going to be in the area on August 10th come see us! $10 ticket gets you a complimentary beer, all sorts of samples from us and from JPs Custom Smoke, access to the car show and steak cookoff and all proceeds will be going to the Air Capital Flyers Special Olympics which is a great cause! Plus the winner of the SCA Cookoff will walk away with $2,000, 2nd will win $1,000, even the 10th place finisher is going to walk away with something!

    Noteworthy Recent Posts

    Everyone had to wait till I was away before they could start discussing the awesomeness that is the Chorizo Seasoning

    @Parksider pulled the trigger on a PK 100 smoker and showed it off in More Equipment Hoarding Please Help but I don’t think we will help, I think we are a community of enablers and we are going to continue to push him to buy more awesome stuff!

    Meatgistics Community

    Our little community continues to grow at a steady rate. In the past 7 days we have had;
    30 New users
    162 New Posts
    10 New Topics

    New Products

    They aren’t 100% set up yet but we are going to be carrying the PK Original and the PK 360 grills! These are durable little grill smoker combos that do a great job holding heat and have all sorts of attachments available to them, maybe someday I will get to take on out of stock and play with it!

    read more
  • Dill Pickle Almonds Dill Pickle Almonds

    Learn how to make Dill Pickle Almonds with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Pour Water into Seasoning Stir in Seasoning Bake for 8 minutes Add Salt & Vinegar Shake Overview

    The Dill Pickle Jerky and Snack Stick Seasoning is quickly climbing the list of most versatile seasonings, a while ago @Joe-Hell said he used some to make some awesome almonds, so we thought we would give it a try in our new kitchen and see what it was like!

    “Meat” Block

    Almonds (8 oz)
    Dill Pickle Jerky/Snack Stick Seasoning (1 tablespoon)
    Olive Oil
    Boiled Water
    Excalibur’s Salt & Vinegar Wing Shake

    Steps

    Fully dissolve 1 oz of the Dill Pickle Seasoning in a small amount of very hot water. Mix with almonds and shake/stir very well for even distribution. Lay almonds out flat on a pan coated in foil and cook at 375° for 8 minutes. Pull from oven, spray lightly with spray olive oil and then shake on some Salt & Vinegar Wing Shake

    The addition of the Salt & Vinegar Shake here changed the overall taste, without that the main flavor was just the dill, there wasn’t any real pickle flavor but the vinegar in the wing shake really brought it all together.

    Watch WaltonsTV: Dill Pickle Almonds Shop waltonsinc.com for Dill Pickle Jerky & Snack Stick Seasoning Shop waltonsinc.com for Excalibur’s Salt & Vinegar Wing Shake Shop waltonsinc.com for Seasonings & Additives Non-stick Grilling Mesh Basket Non-stick Grilling Mesh Basket

    read more

Recent Topics


Who's Online [Full List]

14 users active right now (1 members and 13 guests).
Jonathon, craigrice, tabmitch, PatrickB

Board Statistics

Our members have made a total of 6.6k posts in 1.3k topics.
We currently have 5.2k members registered.
Please welcome our newest member, 1137Guinness.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

17
Online

5.2k
Users

1.3k
Topics

6.6k
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.