On the other thread people were talking about mixing venison and pork (50/50, 60/40). Processor I use told me their's is straight venison. I've had it and like it, but does anyone else do this?
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Never have my self. Always mix my dry 50/50 and my fresh 60/40. -
Nope - even my summer sausage I will still cut with either beef or pork - but the dried especially. 60/40 is my preference for fresh and dry.Comment
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You can make dry sausage with any ratio of deer/pork you want or no pork at all . Straight deer sausage will dry out hard as a rock though so keep an eye on it and pull it when it's ready. I like about a 60 deer/40 pork mix but vary it depending on how fat the pork is.Comment
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It might be okay but I'd prefer some fat in the mix.Comment
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The processor I speak of is a well known sponsor on here.Originally posted by Tx_Wader View Post
And like I said, I really like it.
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I personally wouldn't go straight venison....but to each thier own! As long as you like it that's all that matters!Comment
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