Apart from giving you a fulfilling experience, sometimes preparing venison for summer can be hectic. You may have all the required ingredients to achieve better results, but now how to make the ends meet remains the concern. For example the venison summer sausage pork ratio is the common challenge I am talking about; you are not sure the quantity of pork to use on your venison summer.
Adding excess pork to your venison sausage can make the end result too dry while using little portions will make it too fatty. Well, to solve such complications, I urge you to continue reading our article. It is essential to know the desired pork ratio for everyone to enjoy.
You don’t have to worry about such riddles, because we are the experts. Starting with 2:1 of venison to pork can still offer you better results, but you can continue experimenting until you achieve your favorite flavor.
Pork type to add on venison sausage
Before we configure the quantity of pork that should be mixed with venison sausage, let’s start by identifying the best and reliable pork for the mixture. You also have to understand why it’s difficult to use venison alone when preparing venison summer sausage.
For your information, venison is probably a deer meat. Therefore, it is extremely lean, featuring less fat content. This is a clear indication that if you choose to prepare a summer sausage using venison meat, chances of ending up with dry meat are high.
You need to get yourself some other fatty meat types, unless you are in love with this sausage type. Go for other alternative meat types that have enough fat to mix with your venison summer sausage. For this reason, you will find some butchers preferring pork while others beef; they can be probably the best option
You have to understand that pork is always fatty and therefore can make your venison sausage juicy, with rich texture and flavor. Such capabilities will make it not only delicious, but also semi-dry meat. The best part of the pork to add to the venison summer sausage should therefore be fatty like hind and shoulders.
Alternatively, you may choose the belly; that’s if you aren’t bothered with the taste of the venison. I simply mean that the amount of pork belly you add to your sausage plays a vital role in overpowering the venison; though it can complete it too.
Freezing or refrigerating your meat is necessary before grinding; it doesn’t matter the pork pieces you add. This action is also applicable to deer meat. Working with cold meat is always easier when stuffing and grinding it in the casings.
Furthermore, you are always advised to use high-quality pork; that’s if the origin of meat is concerned. You should also ensure that organic seasonings and spices are available. I would advise you to run to the nearest venison summer sausage seller instead of sourcing from the supermarket. I say so because the local butcher can also enrich you with useful information on preparing delicious venison summer sausage.
Venison summer sausage to pork ratio
Well, after understanding the part of the pork you require for deer summer sausage, it’s high time to look at the quantity. If you are an amateur in preparing venison summer sausage, just start with a 2:1 ratio.
This implies that 5 lbs. of pork can be enough for 10 lbs. of venison meat. There is nothing to worry about such a ratio; it is a sure bet. After mixing this ratio, taste it and see if you are satisfied. Try to determine whether it is leaner or fatty for the deer summer sausage.
A ratio of 2:1 (venison to pork) should be the starting point before you do anything because the flavor of the deer will dominate the mixture. If you think that this ratio won’t give you a fatty venison summer sausage, then you can give a trial to 1:1 ratio. But, you have to understand that too much pork will overpower the pork.
I don’t know if you are a pork lover; try a ratio 1:1. Your personal taste should be the rule here; consider and follow it. On the other hand if you are a venison lover, a small portion of pork can be pretty good. What is more important is to come up with not only a rich flavor, but also a favorite.
You have the freedom to experiment these ratios up to 3:1 pork to venison or vice versa. Again, what is more important is to get your favorite taste. You have the power to give trials to various ratios until you achieve your desired venison summer sausage flavor. But you have to be careful, because venison is scarce and expensive, meaning that you don’t have to waste any part of it.
Pork fat to use on venison summer sausage
Like the way we have discussed in the above section, the amount of pork fat to use should be based on your preferences. Our tastes are never the same, meaning that you may use more or less than me. We have already made it clear that the ratio might be 1:1 or even 3:1 pork to venison. Doing so will give you a juicy dish, but end up overpowering the taste of the pork.
Little trick, from the 50% pork content in the venison, you can split it into fat and trimmings. Naturally, we all know that pork is fatty, but the fatback is fatter than other parts of the animal. Just play with these ratios to make your sausage more savory. Precaution, you are not allowed to include lard to the venison summer sausage.
Lard is always rendered and will ruin the entire taste because it was strained and melted before being stored in solid form. Therefore, the best pork fat to use with your venison summer sausage should come from the pig back.
Tips when mixing pork with deer summer sausage
- As much as the origin of the meat is concerned, you are always advised to use high-quality pork.
- You can also involve your venison summer sausage with some organic seasonings and spices.
- Naturally, we all know that pork is fatty, but the fatback is fatter than other parts of the animal.
- You are not allowed to include lard to the venison summer sausage because it will ruin the desired taste.
- Our tastes are never the same, meaning that you may use more or less than me. Play with the ratios until you get your favorite taste.
- Feel free to experiment these ratios up to 3:1 pork to venison or vice versa.
FAQs:
- How many times can I grind my venison?
Grinding your venison twice can just be ok, but anything that falls between the two can be much better. Grinding should begin with coarse pieces, medium, and then to finer.
- What pork type is best to combine with venison summer sausage?
As I have mentioned, the butt or pork shoulder remains the best pig part to mix with your venison sausage.
Final words
Preparing venison summer sausages can be exciting, especially when you do it for the first time. There are several concerns that will click in your mind like venison summer sausage pork ratio. We have researched everything on your behalf and the presented content above proves it.