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Ratio...... #8133932 01/18/21 07:52 PM
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7mag Offline OP
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We purchased a 5lb butt roast to make venison/pork sausage. How much venison (pounds) would you add to this?? We got some made at a processor a couple yrs back and it was awful dry.

I like it to have a bit of grease in the pan so I know it’s juicy. Some guys go 50/50 ratio. Help me out here please.


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Re: Ratio...... [Re: 7mag] #8133938 01/18/21 07:58 PM
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I'm a 50/50 guy.


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Re: Ratio...... [Re: Herbie Hancock] #8133941 01/18/21 08:00 PM
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Originally Posted by Herbie Hancock
I'm a 50/50 guy.


Hmmmmmmm ok. Plenty juicy I’m sure???


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Re: Ratio...... [Re: 7mag] #8133948 01/18/21 08:07 PM
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I do 60/40 venison/pork when using a butt.

These days I go to local supermarket butcher and ask for pure fat trimmings from pork and pure beef fat trimmings from rib eyes. They usually price the fat at around 35 cents a pound. I cube the fat and freeze it on a cookie sheet, then grind a 50/50 mix of the two fats. I use the fat mix for any deer sausage/breakfast sausage/burgers/etc. with a 70/30 venison/fat ratio.


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Re: Ratio...... [Re: 7mag] #8133952 01/18/21 08:08 PM
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50/50. You can cook out fat.

Re: Ratio...... [Re: BayouGuy] #8133953 01/18/21 08:08 PM
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Originally Posted by BayouGuy
I do 60/40 venison/pork when using a butt.

These days I go to local supermarket butcher and ask for pure fat trimmings from pork and pure beef fat trimmings from rib eyes. They usually price the fat at around 35 cents a pound. I cube the fat and freeze it on a cookie sheet, then grind a 50/50 mix of the two fats. I use the fat mix for any deer sausage/breakfast sausage/burgers/etc. with a 70/30 venison/fat ratio.

That sounds good!

Re: Ratio...... [Re: 7mag] #8133970 01/18/21 08:16 PM
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On all of our whitetail burger, I have them grind 50% boneless pork shoulder or butt to get the consistent fat and flavor that we like. For elk burger, we always do 20% beef suet. Seems to compliment the meat better.

Re: Ratio...... [Re: 7mag] #8134045 01/18/21 09:06 PM
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50/50


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Re: Ratio...... [Re: 7mag] #8134048 01/18/21 09:10 PM
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7.5 pounds of venison - 60/40 every time.

Re: Ratio...... [Re: 7mag] #8134049 01/18/21 09:10 PM
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For burger - 90% venison and 10% brisket

Re: Ratio...... [Re: 7mag] #8134053 01/18/21 09:12 PM
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I like 50/50, but you might find that to be a little dry still. I once made some breakfast sausage and the goal was to make it as juicy and greasy as supermarket sausage. I used all wild boar trimmings, and figure I was about at 40% fat, 60% lean pork. If you are mixing venison with say a pork butt, that pork butt is still going to be probably 20% fat or less. making your overall fat content at 10% or less.

Store bought sausage has a TON of fat.


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Re: Ratio...... [Re: 7mag] #8134092 01/18/21 09:43 PM
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50/50 bone out.


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Re: Ratio...... [Re: 7mag] #8134147 01/18/21 10:11 PM
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Originally Posted by 7mag
We purchased a 5lb butt roast to make venison/pork sausage. How much venison (pounds) would you add to this?? We got some made at a processor a couple yrs back and it was awful dry.

I like it to have a bit of grease in the pan so I know it’s juicy. Some guys go 50/50 ratio. Help me out here please.



What kind of sausage are yall making?

50/50 is a little too lean for me for venison/pork butt smoked sausage. 60/40 pork to venison is right where I like it, not too greasy but not too lean as long as you don't overcook it. I prefer 50% pork butt/10% bacon ends & pieces/40% venison.

Fresh sausage 60/40 pork to venison.

Breakfast sausage 70/30 pork to venison. Can go leaner, but then you end up adding oil to the pan to fry the patties.

Summer sausage I prefer 100% venison.

Re: Ratio...... [Re: skinnerback] #8134209 01/18/21 11:07 PM
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Originally Posted by skinnerback
Originally Posted by 7mag
We purchased a 5lb butt roast to make venison/pork sausage. How much venison (pounds) would you add to this?? We got some made at a processor a couple yrs back and it was awful dry.

I like it to have a bit of grease in the pan so I know it’s juicy. Some guys go 50/50 ratio. Help me out here please.



What kind of sausage are yall making?

50/50 is a little too lean for me for venison/pork butt smoked sausage. 60/40 pork to venison is right where I like it, not too greasy but not too lean as long as you don't overcook it. I prefer 50% pork butt/10% bacon ends & pieces/40% venison.

Fresh sausage 60/40 pork to venison.

Breakfast sausage 70/30 pork to venison. Can go leaner, but then you end up adding oil to the pan to fry the patties.

Summer sausage I prefer 100% venison.



Sorry I should have stated, breakfast sausage


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Re: Ratio...... [Re: 7mag] #8134251 01/18/21 11:29 PM
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Originally Posted by 7mag
Originally Posted by skinnerback
Originally Posted by 7mag
We purchased a 5lb butt roast to make venison/pork sausage. How much venison (pounds) would you add to this?? We got some made at a processor a couple yrs back and it was awful dry.

I like it to have a bit of grease in the pan so I know it’s juicy. Some guys go 50/50 ratio. Help me out here please.



What kind of sausage are yall making?

50/50 is a little too lean for me for venison/pork butt smoked sausage. 60/40 pork to venison is right where I like it, not too greasy but not too lean as long as you don't overcook it. I prefer 50% pork butt/10% bacon ends & pieces/40% venison.

Fresh sausage 60/40 pork to venison.

Breakfast sausage 70/30 pork to venison. Can go leaner, but then you end up adding oil to the pan to fry the patties.

Summer sausage I prefer 100% venison.



Sorry I should have stated, breakfast sausage



cheers 60/40 or 70/30 pork/venison.

Re: Ratio...... [Re: 7mag] #8134384 01/19/21 01:16 AM
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At least 60/40 pork to venison, but more is better, 70/30. up


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