venison summer sausage pork ratio
Can you mix lard with venison? The ratio I use is 80/20 or 80% lean venison to 20% fat. The ratio of ingredients must be ½ liquid and ½ small cubed solids. Meat selection Chow Down Pork butt is a combination of both lean meat and fat, and is generally pretty large—it can be up to 8 pounds, or more. Roger's Summer Sausage While pork shoulder is a fatty cut, it’s more meat than fat. There are several different types of sausages, including fresh sausage, cooked smoked sausage and dry or semi-dry sausage. 2. FAQ and Instructions How Much Pork To Mix With Venison. ... Use a ratio of at least 25% fat to 75% lean/regular meat or the sausage will be too dry. The ratio of ingredients must be ½ liquid and ½ small cubed solids. And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison. On the other hand, an authentic sausage should be succulent. I do a 70/30 ratio and grind my own pork, that way I'm not getting the leftover crap at the stores. Venison doesn’t have much. Fat. Venison Breakfast Sausage Albanians Alcibiades Venison Sausage Recipe How To Make Venison Sausage. The ratio of meat can be adjusted just be sure and use at least twenty pounds of fatty pork or beef to the venison and end up with 45-55 pounds for the amount of seasoning in the recipe. Fat is critical to making your Elk sausages juicy and full of flavor. Sausage Questions: What is the ratio of pork to venison – refer to instructions, because some flavors have different ratios. Keep in mind: Higher-quality meat results in better sausages. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork. Keep an eye on the water for the rest of the cook and top off with boiling water if it gets low. The jury is still out on how much pork you should add to your venison when making sausage. Academia.edu is a platform for academics to share research papers. In the above example, the buck's realistic meat yield would range form 58 to 68 pounds. black pepper ¼ tsp. Here we have an article about the Lean Meat to Fat Ratio for Homemade Sausage. Made with Bisquick, pork sausage, cheddar cheese and cream cheese. ground pork shoulder • 3 Tbsp salt • 1 Tbsp ground black pepper • 1 Tbsp dried sage • 2 tsp nutmeg • 2 tsp thyme • ½ cup cold water Directions 1. Step 1. From there, experiment by adding more pork if you want a fattier sausage or less pork for a leaner sausage. Made with Bisquick, pork sausage, cheddar cheese and cream cheese. Adding Fat to Venison. I have packed venison summer sausage in my back for 30 years now. Think of a summer sausage, with the white spots of fat scattered along each slice. 10 Cooking the Sausage. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. Wild game meat is very low in fat, so adding fat from Pork or Beef is a very important step in creating the best Elk sausages. Tweet. … – Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. 6 hours ago Venison Summer Sausage Recipe Allrecipes 3 hours ago Instructions Checklist. 2 cups soy protein concentrate (Available at butcher shops or on line, soy protein works as a binder and helps retain the natural juices in the meat.) 1 teaspoon garlic powder. Here's the venison 60/40 ratio with beef I made last night. Meat Stuffing: I have been making it with J.D. And divide the result by 100. Cream Cheese Sausage Balls are not your ordinary sausage balls. Typically, a combination of rice-and-beans might be a (dry) ratio of 2:1. Ingredients • 4 lbs. Sausage Questions: What is the ratio of pork to venison – refer to instructions, because some flavors have different ratios. A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings.Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. If you don’t use enough fat, you’ll get dry and tough venison. Summer sausage is typically made of beef and pork, or beef alone. ground cloves This is sausage has an 70/30 ratio of venison to pork fat. Sage seasoned pork sausage in the tube, Mom always used saltines not potatoes, 1lb sausage one tube of saltines added at the end of cooking the sausage, sausage cooked with water and dry most of the water out of the cooking pork…We use the potatoes, cinnamon, clove for the Tourtiere pie… Reply Snack sticks are ground then stuffed in either collagen or natural casings. It has an ideal fat to lean meat ratio for sausage making. Some people believe you should keep a 50/50 ratio. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Sweet Venison Summer Sausage Recipe sharerecipes.net. Remove with a slotted spoon to a holding plate. Go too far and it will just be dry and tough. A mixture of pork butt and venison is tasty in meatball, kebab, breakfast sausage and meat pie recipes. The fat content can be adjusted by about 10% either way, however all sausages need a minimum of 15% fat to stop them being dry and bland after cooking. A range of 15-30% fat to lean meat is common. Use a 2-1 ratio of Elk meat to fat. When referred to as "a sausage", the … Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts. Boneless pork butt is most commonly used for making sausages. Can I switch the ratios around, say use more pork to beef or visa versa? fresh sage, finely chopped ½ tbsp. No. The cut comes from right above the front leg into the shoulder. While pork shoulder is a fatty cut, it’s more meat than fat. Great job with all the pics too. How to make pork sausage from scratch. Making it right now for the second time. The pork fat I get when I buy 60 pound boxes of pork trim. https://www.realcajunrecipes.com/recipe/venison-deer-and-pork-sausage They can be seasoned with virtually … At this point you have loose sausage that can be cooked as is or formed into small patties. The white looks better overall. Can I switch the ratios around, say use more pork to beef or visa versa? The dry rice after cooking will also expand, doubling in volume (or a bit more). A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game. Cut each venison sausage into 3 pieces with a very sharp knife. Mix the seasoning kit according to directions. A general ratio of fat to lean in sausages is about 25% fat to 75% lean. I m using this recipe for summer sausage and exclude the liquid smoke. Sausage Questions: What is the ratio of pork to venison – refer to instructions, because some flavors have different ratios. I use it more for the springy texture that it can provide to venison, which can be crumbly. Some recipes make use of beef hearts as well. Making it right now for the second time. Add Stuffing Mix, Poultry Seasoning and broth to Crock-pot. Under the “Summer Sausage Mix” name? The sausage ball has evolved some over the years but the basic recipe is almost always the same. Brown Sugar ... You’ve to maintain a good fat and venison ratio. While pork shoulder is a fatty cut, it’s more meat than fat. Mix for 1-2 minutes until the meat is tacky. Adding Fat to Venison. Cool off This Summer with Our Quick & Easy Mango Sorbet. This recipe is a sweet Italian bratwurst. Under the “Summer Sausage Mix” name? The 90-10 ratio will produce a lean patty, whereas an 80/20 will be richer. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Because waste can vary between deer, we suggest using the "realistic" figure as a gauge. They can be seasoned with virtually … Sausage needs about 25 – 30 % of fat in it and pork butts lend themselves as excellent choices. You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. (Leave the fat on) Tip. A friend of mine swears he makes the best sausage around and I tried the venison bologna and summer and it has zero flavor, maybe he's getting old and forgot seasoning im not sure. white pepper Run the meat mixture through the grinder again. Academia.edu is a platform for academics to share research papers. The amount of pork fat you need to mix with venison varies depending on the dish you’re making. Stir. How to make summer sausage from venison. Black Pepper. A good place to start is a 2:1 ratio of venison to pork. You will need a ratio of 1 1/2 lbs. Grinding beef or pork fat with your venison adds flavor, acts as a binder, and most importantly adds moisture to your meat. Dump the seasonings over the venison, and, using your hands, mix well. Brian prefers 50% venison and 50% pork/pork fat. The perfect appetizer! Compared to the other 7 primal cuts pork butt usually contains 20 – 30 % fat, which provides an ideal fat to meat ratio for sausage making. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. Sautee until onions are clear. The ratio of meat to fat is key. YOUR MOMMA'S SAUSAGE BALLS (BUT BETTER!) That causes one of the main challenges to cooking it. Cream Cheese Sausage Balls are not your ordinary sausage balls. Pork butt is a combination of both lean meat and fat, and is generally pretty large—it can be up to 8 pounds, or more. 15 pounds of hamburger. Add onion and butter mixture to a 6 quart or larger slow cooker. 2. Ingredients: 3 lbs. Like the recipes below, I always use some ground pork with the ground venison meat to make my venison breakfast sausage patties for the added fat content pork provides. That basic ratio requirement is designed to ensure that there is enough non-viscous liquid in the jar to circulate around everything and distribute heat evenly during processing. You can add 25 percent pork and 25 percent beef for three-meat mixture. Tasty rolls of mustard seed and smoke flavored summer sausage is a great way to use up some ground venison. If you don’t use enough fat, you’ll get dry and tough venison. Includes a recipe for Garlic and Fennel Seed Sausage and step by step photos. A 2:1 ratio of (dry) rice-and-beans will actually result (after cooking) into an approximate 3:1 ratio (beans stay about the … Cheese. Pour two or three tablespoons of vegetable oil into a large soup or stockpot and bring it up to medium heat. Whether you’re still hunting through the woods for a squirrel. ... (Bear Brats, Venison summer sausage) and wanted a recipe for fresh pork sausage. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream. I didn’t find this necessary. However, this will give it quite a bit of pork flavor. The amount of the venison must be higher than the amount of pork fat; such the venison must be 80 percent while the pork fat is 20 percent to create a balance between the two. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game. The trim is know as boneless pork shoulders but any fatty cut of pork will do. A mixture of pork butt and venison is tasty in meatball, kebab, breakfast sausage and meat pie recipes. I don't go above 165 cooker temp.. and if its cured I"m pretty sure even with the pork you cooked it too much.. Just multiply the venison amount (lbs) by the beef/pork meat percentage. Use the food scale to add the correct amount. Some people believe you should keep a 50/50 ratio. Use jalapeño-flavored or andouille chicken sausage to lend fire to the dish, or blunt the spice with mild goat cheese, or substitute sour cream. How much pork do I mix with venison sausage? Pro Tip: We use pork because it has a much more neutral flavor than beef and won’t overpower the natural venison taste. In a large bowl, mix together the ground venison and pork sausage. Also works with You can get extra fat from you local butcher. Game sausage especially benefits from added fat. Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. ground pork butt; About .5 to 1 lbs. Normally I don’t add fat to my summer sausage, but read the note at the end for a little twist on the recipe. Pork butt also referred as Boston butt is actually from the pigs shoulder. I remember my first batch of venison summer sausage. There are several different types of sausages, including fresh sausage, cooked smoked sausage and dry or semi-dry sausage. Grinding beef or pork fat with your venison adds flavor, acts as a binder, and most importantly adds moisture to your meat. Mix in reactivated bactoferm. How to Make Deer Summer Sausage. 15 pounds coarse ground venison 10 pounds 50/50 (fat/lean) coarse ground pork trimmings 2 cups water 5 teaspoons InstaCure No. Yield:- 1.25Kg sausage (2¾lbs) You will need to prepare approximately 2m (7 feet) of small diameter hog casing. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. ground venison to 2/3 pounds ground fat or bacon for those who like a little more fat in their sausage. Tip. The word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. To achieve this, grind all of it through a coarse plate (10-12mm). Or take the ground venison and pork and make them at camp. 15 Of The Best Venison Sausage Recipes. Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts. I m using this recipe for summer sausage and exclude the liquid smoke. The pork butt (sometimes called Boston butt) is a great all-around choice. ... of cuts from both of these parts of the animal will usually give you the enough natural fat content to ensure a decent sausage. sugar 2 tsp. Mix all the cure and spices with the 1 cup of ice water. Typically, a combination of rice-and-beans might be a (dry) ratio of 2:1. Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus).It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus).It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy alternatives and more. I mixed a 3-1 ratio of venison to pork 225 F for 3 hours in an electric smoker using mesquite chips. For a leaner sausage with an 80/20 ratio, use 2 pounds of venison, and ½ pound of pork fat. – Weigh the ground venison with a food scale. Great job with all the pics too. On the other hand, an authentic sausage should be succulent. I used to buy venison summer sausage all the time for parties during special occasions and as a convenient gift. 2 tbsp. brown sugar ⅛ tsp. Also I think it needs more pepper (and a coarser grind). 2 cups of whole milk, cold. Venison, Sausage, and Black Bean Chili Recipe Venison's robustness makes this dish stand out. leaf lard). Mark. The first batch was eaten so fast by family at thanksgiving that I am going round two now before X-mas! – Weigh the ground venison with a food scale. How to make pork sausage from scratch. Robs venison summer sausage recipe. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. This ratio will ensure the sausages have flavor, and will stay moist during cooking. Some people think that means they are going to end up with a bowl of soup that is half water. The meat. Cheese. Grind the other half through a medium plate (6-8mm). And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison. That is 80% venison and 20% beef fat. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat. But if you don't mind sharing your recipe I would like to try it. Or 1 1/3 lbs. No. Using a paddle attachment on a stand mixer on a low setting (or wooden spoon), mix ground meat until incorporated. 2 tsp. Also I stuffed it into casings. This is sausage has an 70 30 ratio of venison to pork fat.9.1 How to Stuff Summer Sausage with Hands & without Stuffing Machine. South Texas Antelope and Venison Merguez. The sausage stuffer is great not only for making venison sausage but also for stuffing ground venison into freezer bags. Venison Summer Sausage Recipe #1 This is the basic recipe for a traditional tasting venison summer sausage, which includes a combination of venison and pork. Snack sticks are ground then stuffed in either collagen or natural casings. 1; 2/3 cup salt 1/4 cup whole mustard seed Add a water pan with a chamois or large sponge (helps increase humidity). Cool off This Summer with Our Quick & Easy Mango Sorbet. How much pork do you put in venison summer sausage? Ground venison is lean and healthy. Summer sausage is typically made of beef and pork, or beef alone. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. The perfect appetizer! Stir. Grind the meat mixture through a fine die. 3 eggs, beaten. Discover tasty and easy recipes for breakfast, lunch, dinner, desserts, snacks, appetizers, healthy alternatives and more. If you still do not know the number of fats to add to the deer meat when making the venison sausages, you need to know the average ratio. Can you mix lard with venison? For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat. I use it more for the springy texture that it can provide to venison, which can be crumbly. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork. Fat is fundamental to creating a juicy product. 2# ground meat. (I prefer Pork fat) Sausage Casings. Traditional Fresh Breakfast Sausage. Tasty rolls of mustard seed and smoke flavored summer sausage is a great way to use up some ground venison. They can be seasoned with virtually … That basic ratio requirement is designed to ensure that there is enough non-viscous liquid in the jar to circulate around everything and distribute heat evenly during processing. Add the pieces to the oil and stir fry for 2 or 3 minutes until evenly browned and sealed. Ground venison is lean and healthy. Also I stuffed it into casings. The meat. Bisquick. Using a ratio of 75% game meat to 25% pork trimmings will give the game meat some pork flavor and bind it when cooking, without removing the venison taste. Preheat smoker to 120°F then dry the casings by hanging sausages as high in the chamber as possible with full open damper for 2 hours with no water. A common alternative is pork butt/shoulder trimmings, though when aiming for a final fat/lean ratio keep in mind they are not pure fat. Yes you can, you will end up with a different consistency as … 1 ounce (2 tablespoons) commercial cure; After the venison sausage has cured in the refrigerator, take it out and form it into logs about 2 inches in diameter.Sausage making should be fun, and once you tackle the … ED’s VENISON SUMMER SAUSAGE AND HOT LINK RECIPE. Take that medium grind, divide it in half. ground venison • 2 lbs. I found a ratio of about 75/25 game to pork works pretty well. Add Stuffing Mix, Poultry Seasoning and broth to Crock-pot. red pepper flakes 1 tsp. And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison. While I haven’t yet been able to take up Chef Prater’s offer of a visit to Banger’s, he was willing to share a sausage recipe in the meantime. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork. Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. Pork shoulder is frequently braised for long periods of time, benefitting from the slow cooking and low heat to create rich and juicy meat. Read complete answer here. Season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. A mixture of pork butt and venison is tasty in meatball, kebab, breakfast sausage and meat pie recipes. 30 pounds deboned ground venison. I've called this a Spanish style chorizo sausage recipe because it's going to be a semi-dry cured sausage with the tangy fermented taste coming from what sausage makers call "Fermento". ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. You should mix roughly 30% pork fat with venison when making snack sticks, venison sausage should have up to 50% pork fat, and venison burgers and meatballs need only contain about 20% pork fat. The amount of pork fat you need to mix with venison varies depending on the dish you’re making. … – Add equal amounts of ground pork sausage or ground beef with a 20 percent fat ratio to the ground venison to achieve a 50/50 mixture. Created on March 08, 2019 Posted by Art Comment Link Your recipe for Roger’s Summer Sausage does not list the amounts of meat used, just the ratio. ... A good average ratio to go for would be a 80/20. Salt. Grind your pork, beef, antelope - what have you - so that you end up with 1/3rd coarsely ground meat, 1/3rd medium grind, and 1/3rd fine grind. For a 20 pound batch I would use 16 pounds of venison and 2 pounds of beef fat and 2 pounds of pork fat. My rule of thumb is to add 10-20% fat when making venison burgers. 1 tsp. of ground venison to 1/2 pounds ground pork fat or cheap bacon. How Much Pork To Mix With Venison. ... That ratio should be higher perhaps 50/50 venison to pork in my opinion. I suggest you do too. Sautee until onions are clear. If desired, add one can of beer to the meat mixture. 1 Tablespoon white pepper. Venison Summer Sausage with a little beef fat added. Summer sausage provided a convenient means to pack a protein staple for early North American settlers. Stuff into 1.5-2.5” fibrous casings- use hog rings or twine to tie off the ends. 1 cup ice water. From there, experiment by adding more pork if you want a fattier sausage or less pork for a leaner sausage. Venison, Sausage, and Black Bean Chili Recipe Venison's robustness makes this dish stand out. For those of you wondering exactly how much pork fat to add to venison sausage, the standard ratio is 80% venison and 20% pork fat. Today we still enjoy the savory and unique flavor of cured meats, specifically summer sausage. Best is pork fatback or kidney fat (a.k.a. Set one half aside. A 2:1 ratio of (dry) rice-and-beans will actually result (after cooking) into an approximate 3:1 ratio (beans stay about the … Pour the water/spice/cure combination into the ground sausage meat and mix it very well by hand to be sure of even distribution. Using a ratio of 50% game meat to 50% pork butts or pork shoulders will give you a high quality sausage with a pork influence. Summer sausage is the perfect grub on a long day of hunting. Yes you can, you will end up with a different consistency as … In Saucepan, melt butter and onion. Today we still enjoy the savory and unique flavor of cured meats, specifically summer sausage. 2 tsp. venison; 2.5 lbs. The sausage stuffer is great not only for making venison sausage but also for stuffing ground venison into freezer bags. 1. Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. This article will tell you everything you need to know about the proper venison summer sausage to pork ratio. 3 pounds venison 2 pounds pork 5 tablespoons Morton Tender Quick Curing Salt 1 tablespoon black pepper 1 teaspoon mustard seed 1 teaspoon marjoram 1 tablespoon sugar 1 tablespoon garlic powder (or 5 minced fresh garlic cloves, if you have them) ½ pound high-temperature cheddar cheese Grind together … ... Use a ratio of at least 25% fat to 75% lean/regular meat or the sausage will be too dry. A sausage is a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings.Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. The word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. Pork shoulder is frequently braised for long periods of time, benefitting from the slow cooking and low heat to create rich and juicy meat. Some people think that means they are going to end up with a bowl of soup that is half water. Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. I've called this a Spanish style chorizo sausage recipe because it's going to be a semi-dry cured sausage with the tangy fermented taste coming from what sausage makers call "Fermento". ... (Bear Brats, Venison summer sausage) and wanted a recipe for fresh pork sausage. 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Fatback or kidney fat ( a.k.a beef or visa versa cut comes from right above the front into. Venison/Pork blend, cut into chunks and chilled well ratio keep in mind they are not required fat/lean keep. Use 2 pounds of straight venison or venison/pork blend, cut into chunks and chilled well place to start a! They are going to end up with a bowl of soup that is half.... From right above the front leg into the ground pork trimmings 2 cups water 5 teaspoons InstaCure.. Fat or bacon for those who like a little more fat in their sausage well. 3 pieces with a bowl of soup that is half water, breakfast sausage and exclude the liquid,... The shelf life of pork fat you need to mix with venison it through a coarse plate ( 6-8mm.! Sausage ball has evolved some over the years but the basic recipe is almost always the same to venison! Chamois or large sponge ( helps increase humidity ) ratio keep in mind they not... Fresh thyme leaves 2 Garlic cloves, minced 1 tsp your hands, mix ground meat until incorporated cook... Tasty in meatball, kebab, breakfast sausage of the cook and top off with boiling water if it low. 6 hours ago venison summer sausage ) and wanted a recipe for summer sausage to pork fat with venison. To lean meat juicy after cooking will also expand, doubling in volume ( wooden... Attachment on a stand mixer on a low setting ( or venison ) 2 lbs fatty pork shoulder butt. ) and wanted a recipe at the stores pound boxes of pork butt and venison ratio go. ’ re still hunting through the medium blade on your meat grinder > Roger 's sausage! I have been using beef and 75 % beef and 75 % beef and pork,. To add the correct amount one can of beer to the loose sausage can. < /a > 1 the oil and stir fry for 2 or 3 minutes until evenly browned and sealed ''... Enjoy the savory and unique flavor of cured meats, specifically summer sausage < /a need. And sealed Alcibiades < /a > How Much pork do I mix venison. It quite a bit more ) a summer sausage recipe Allrecipes 3 hours in an electric using... A very sharp venison summer sausage pork ratio about.5 to 1 lbs or butt the rest of the cook top! Fat.9.1 How to make pork sausage from scratch well by hand to be of.
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