Sometime in the next few months we'll be making our deer sausage for the next year. As stated in previous threads, I'm newer to this and by far no expert. Only done it a few years now, but absolutely love doing it.

In previous threads I've asked about 50/50 pork/venison vs 60/40 for sausage but was always using pork butt. By the way, this has actually worked out quite well for me in recent years.

However, an "old timer" told me a few months ago that I should try 60/40 pork/venison but use pork trimmings instead of pork butt. From what I've seen at a butcher shop, pork trimmings has a much higher fat content than pork butt. He said if I ever went that route, I'd never go back to pork butt......Does this sound correct? Sounds very "fatty" to me....

Just go higher on the butt. HEB has butts on sale @ $0.87

It depends on how fatty you like your sausage. Me personally, I don't like fatty sausage but a lot of folks do. I want just enough fat but not too much, you'll have to play with it. I have used domestic pork many times but I prefer feral pork all day.

Bobvilla it is an obsession, ain't it?

Pork butt is around 70/30 on average. That alone makes a good sausage. But if you mix in venison, here's 2 schools of thought.

1. Go with what you have been using. You say it has been working out quite well. Consider sticking with what works. It's your family that likes it, right? Kinds like ribs, competition says it should have a gentle tug off the bone. My family says fall off the bone. I give 'em what they ask for. Besides, I like it too.

2. My recipe for venison sausage is 50/50/30. That means equal weights of pork and venison. Weigh that, and add in 30% more pork back fat.
So, for 10 lbs meat, you would use 5 lbs port butt, 5 lbs venison, and 3 lbs back fat. HEB can order it, Asian markets usually carry it. Figure your cure (if you use it) for 13 lbs, or 5.91 KG of product. This will give you a great sausage medium that isnt too fatty but has enough in it to gel up well.
I think skinnerback would like it

Like others it depends on how greasy you like your sausage. We use pork butts because we never reliably find pork trimmings. Typically we mix about 60-40 or 70-30 venison/pork. We boil or dry most of that so a lot of grease isn't really what you want.

I make smaller runs of sausage throughout the year like jalapeno and cheese etc. that will be BBQed I run those 50/50 pork venison as they tend to dry out more.

we always used pork butts and venison, mixing 50/50 for pan sausage and 40(pork)/60 if we were putting in casings for link or dried.

Thanks sounds good!!