Pork Fat To Venison Ratio For Sausage. Generally, a good rule of thumb is to use 8. From there, experiment by adding more pork if you. Web you want a final meat/fat ratio somewhere between 80/20 and 70/30. Web the pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. Fat is fundamental to creating a juicy product. On the other hand, an authentic sausage should be succulent. Most folks also add some pork butt. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. Web when making deer sausage, it is important to use the right fat to meat ratio. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. If you do, be sure to consider the fat content of added domestic meat when computing your meat/fat ratio. Most common is to use pork fatback for the fat. Twenty percent is the minimum amount that i would add, but 30% is considered standard. Web 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. Web a good place to start is a 2:1 ratio of venison to pork.
from www.realcajunrecipes.com
Web a good place to start is a 2:1 ratio of venison to pork. Web the pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. On the other hand, an authentic sausage should be succulent. Twenty percent is the minimum amount that i would add, but 30% is considered standard. Web you want a final meat/fat ratio somewhere between 80/20 and 70/30. From there, experiment by adding more pork if you. Most folks also add some pork butt. Fat is fundamental to creating a juicy product. Most common is to use pork fatback for the fat. Web when making deer sausage, it is important to use the right fat to meat ratio.
Venison (Deer) and Pork Sausage la m de maw maw
Pork Fat To Venison Ratio For Sausage Generally, a good rule of thumb is to use 8. Generally, a good rule of thumb is to use 8. To prepare your sausage, you’ll need to pull the cut and packaged venison from the freezer and let it partially thaw. You can go above 20% if you want the sausage to be as succulent as possible, but everything over 50% might be too fatty. If you do, be sure to consider the fat content of added domestic meat when computing your meat/fat ratio. Most common is to use pork fatback for the fat. On the other hand, an authentic sausage should be succulent. From there, experiment by adding more pork if you. Web the pork adds fat to the sausage which is helpful when the sausage is cooked because the venison is incredibly lean and can make very dry sausage. Web 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. Web a good place to start is a 2:1 ratio of venison to pork. Web when making deer sausage, it is important to use the right fat to meat ratio. Twenty percent is the minimum amount that i would add, but 30% is considered standard. Web you want a final meat/fat ratio somewhere between 80/20 and 70/30. Most folks also add some pork butt. Fat is fundamental to creating a juicy product.
