pork or beef fat

Why not just get enough pork belly to use that fat to put in the deer meat for sausage. Damn stuff is 60+% fat most of the time.

Helped my neighbor make 150lbs this past weekend. 60/40 ground deer to to boston butt.

bacon bacon bacon

I sometimes use Bacon ends and pieces when making deer sausage ... 3 lbs bag is usually priced around $8 at Walmart

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Keep in mind the bacon is injected, cured, and smoked. It’s already flavored and not the same as raw pork fat or belly.

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I had already recommended pork belly in the second reply to this post and that is what I'd use.

I was just commenting that bacon in that format is a hell of a lot cheaper than buying a few lbs. of cured, sliced bacon in 1 lb. packages.

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60/40 ground deer to to boston butt.

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This is what I’ve never understood about deer sausage. Sausage typically needs 30% fat for it to be good (juicy and not dry).

An untrimmed Boston butt is not more than 30% fat. We can say it’s 30% fat and that’s being generous.

So if using 60 deer and 40 pork, that gives you no more than 12% fat. Less than half of what you need.

Why would you add pork meat? Just add pork fat. At 12%, it’s still going to be very dry for sausage and you’ve now diluted your deer flavor.

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That’s just because you’ve never made or had deer sausage. As is evident by the rest of your post.

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Lol.

How much do you need? Try the meat dept. at grocery stores. I've been able to get it there in the past.

Mexican marts usually have it