When making venison summer sausage, is 50/50 venison and pork butt a decent ratio? Or is that overkill on the pork? I have seen different ratios from 80/20, 60/40, etc… just curious what the general consensus on here would say. This is my first time making summer sausage. If I can get away with 50/50 that would keep me from wasting as much venison (harder to come by obviously) if something goes wrong.

Jonathon processhead

Well, the results are in. At least from an opinion standpoint. I was able to get with a local grocery store and get some straight pork fat. I took what you guys said and ended up following the recipe of 50% lean deer, 35% pork butt, and 15% pork fat. I have to say, for my first try it couldn’t have turned out any better. The texture and taste is perfect for my liking. Smoked to internal temp of 156°, took about 5 1/2 hours after stairstepping temperature.

So far, it has been a hit with everyone that has tried it. I will probably continue to follow this in the future! After all if it isn’t broke, don’t fix it!

Thanks for all the helpful input.

Jonathon processhead

Well, the results are in. At least from an opinion standpoint. I was able to get with a local grocery store and get some straight pork fat. I took what you guys said and ended up following the recipe of 50% lean deer, 35% pork butt, and 15% pork fat. I have to say, for my first try it couldn’t have turned out any better. The texture and taste is perfect for my liking. Smoked to internal temp of 156°, took about 5 1/2 hours after stairstepping temperature.

So far, it has been a hit with everyone that has tried it. I will probably continue to follow this in the future! After all if it isn’t broke, don’t fix it!

Thanks for all the helpful input.

When making venison summer sausage, is 50/50 venison and pork butt a decent ratio? Or is that overkill on the pork? I have seen different ratios from 80/20, 60/40, etc… just curious what the general consensus on here would say. This is my first time making summer sausage. If I can get away with 50/50 that would keep me from wasting as much venison (harder to come by obviously) if something goes wrong.