Venison to Pork sausage ratio

Do you guys use a 50-50 mix for your sausage, or some other ratio? Next weekend we're making sausage and I'm trying to finalize plans.

Grizzly Bear
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Joined: Saturday, March 11, 2006 - 6:04pm

I do a 50/50 ratio.  I am also pretty picky and believe that Boston Butt Pork Shoulders work the best for me - it makes a leaner sausage as well.

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whitetail addict
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+1

Grizzly Bear Said:
I do a 50/50 ratio.  I am also pretty picky and believe that Boston Butt Pork Shoulders work the best for me - it makes a leaner sausage as well.
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HUNT69
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Grizzly Bear Said:
I do a 50/50 ratio.  I am also pretty picky and believe that Boston Butt Pork Shoulders work the best for me - it makes a leaner sausage as well.

We have also found that Boston Pork Butt work the best, only difference is we use 60/40 blend. 60% pork to 40% deer. Years ago we started with 50/50, but 10 or 12 years ago switched when I tasted the 60/40 blend. Most guys in our area go with the 60/40 with some even at 2/3 pork to 1/3 deer. Picked up Pork Butts at Sams Club last weekend for $1.39 per lb. Thought that was a good deal.

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Murdock
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Joined: Saturday, July 12, 2003 - 12:00am

This year went with the 50-50 on the ring sausage.Went 1/3 deer/1/3pork and 1/3beef on my summer sausage!!

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Nanky
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HUNT69 Said:

Grizzly Bear Said:
I do a 50/50 ratio.  I am also pretty picky and believe that Boston Butt Pork Shoulders work the best for me - it makes a leaner sausage as well.

We have also found that Boston Pork Butt work the best, only difference is we use 60/40 blend. 60% pork to 40% deer. Years ago we started with 50/50, but 10 or 12 years ago switched when I tasted the 60/40 blend. Most guys in our area go with the 60/40 with some even at 2/3 pork to 1/3 deer. Picked up Pork Butts at Sams Club last weekend for $1.39 per lb. Thought that was a good deal.

Same here, I like a little extra pork in there. We also buy them by the case at Sam's.

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Bri-Guy2
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Joined: Tuesday, March 10, 2009 - 12:36pm

My  ring sausage recipe uses 5 lb deer, 5lb pork and 2 lb beef.  Adding a liltte beef seems to add some flavor. 

Breakfast sauage is 50/50. 

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44magman Said:
Do you guys use a 50-50 mix for your sausage, or some other ratio? Next weekend we're making sausage and I'm trying to finalize plans.

Yup, 1/2 to 1/2

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TMRfish
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Joined: Wednesday, December 1, 2010 - 11:09am

 I used to use more fat, but now I stick with about 80-85% venison. Deer meat is healthy. I like to keep it that way when I make sausage.  It is not dry like everyone claimed it would be either. 

jmdinco
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Joined: Wednesday, September 28, 2011 - 9:46am

70-30 here...I don't like my sausage too greasy (that's what she said), and this seems to work best.  And I also use only Boston Butts for the pork.

 - jmd

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R. R.
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Joined: Sunday, April 21, 2002 - 12:00am

I use 1/3 venison, 1/3 pork and 1/3 beef for my ring sausage. Everyone who has tried it likes it.

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theoutdoorsman
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40 deer 60 pork! works great!

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BOUTDOORS
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Joined: Friday, July 23, 2010 - 11:27am

We butcher our own pigs so it's a mix of trimmings.  Probably about 80/20 meat to fat in our pork.  We have made sausage at all ratio's and i find it depends on what we make. 

Country sausage - 50/50 or even higher percentages of venison are just fine. 
Brats and Polish i like the pork to be at 60%+  We tend to grill them so the added fat just melts and makes them plump and juicy rather than dryer and tougher.   50/50 isn't bad especially if your adding high temp cheese but we have the pork so we increase it out of preference.
Pepper sticks are 80% venison 20% Beef. 
Summer sausage is Venison 60% Beef 30% and Pork 10%.

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Blacktail
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Joined: Thursday, May 12, 2005 - 1:33pm

Didn't go deer hunting last 2 years. Last years sausage 100% pork shoulder...best sausage I ever made.

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rhameboy
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Joined: Wednesday, August 22, 2007 - 12:44am

Try the maple flavor sausage mix kicks azz. I used 50-50.


MortB
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huntinkid2 Said:
40 deer 60 pork! works great!

              But then....to each his own....

              

dsmith
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Joined: Sunday, December 16, 2001 - 12:00am

Blacktail Said:
Didn't go deer hunting last 2 years. Last years sausage 100% pork shoulder...best sausage I ever made.

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flocknocker58701
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Joined: Tuesday, October 23, 2007 - 5:31pm

I made 6 pounds of breakfast sausage half sandhill crane and half maple flavored bacon and it was awesome tried it with venison and it was just as good.  If you like it a little sweeter i put some brown sugar in with some of the sausage.  Primo yummy


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drool500
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Joined: Wednesday, November 9, 2011 - 9:38am

10% pork 5% beef  never get better if u like deer  why hide it

Hardwaterman
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Like others have said it is really personal preference. My family likes the 60 deer,25 pork and 15 beef mix for fry sausage. I use to do the Boston butts, but have found that one of the local supermarkets have great ground pork for about the same price.

When making breakfast sausage though I do run a 60-40 mix of pork to deer simply because of the fat content. We use it up quickly and make it in batches of 10lbs.

I did make some sausage last year that was 50-50 beef and deer using a 70% lean beef. It turned out well but was a bit on the dry side for my liking. Some of the landowners I give sausage to do not eat pork!

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bobkat
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I'm with TMRfish.   The less  fat the better IMHO.    I never add any fat to ground venison, and only absolutely minimum (almost none) to sausage.   
My arteries are probably  plugged up enough without making them even worse.  Trying to save Medicare some money so you young tax paying guys won't have to pay so much to unclog them! 

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243magnum
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i go 60venison to 40 lean pork trimmings   add water to bring up the moister level when mixing..

if you dont eat it dont kill it

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243magnum
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i go 60venison to 40 lean pork trimmings   add water to bring up the moister level when mixing..

if you dont eat it dont kill it

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Joined: Tuesday, August 12, 2003 - 12:00am

 You can get by with a LOT less pork if you trim ALL, I mean ALL the silver/white crap outta your venison.

SHARP knives and small chunks prior to grinding would be the key as the smaller chunks are much easier to trim all the silver crud out/off of.

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