re: Deer Processing Questions - update pg2

Little update to this thread. I bought a manual grinder.

Made my first batch of sausage over the weekend.

I made 3 lbs half venison / half ground boston butt. Used LEM Breakfast Sausage seasoning mix.

I am happy with the results, but will make a few changes on the next batch. Will add some more sage and black pepper to the spice mix. Also will try a batch with some red pepper.

The first batch was still a little dry, not bad but would like to add a little bit more fat to the mix. Is there a way to do this without increwasing the pork ratio? would a different cut of meat work better?

Any thoughts on using the fat from a ham in the sausage making?