Deer Processing Percentages?

John Folse swears by 50-50 game to pork. That is pretty fatty but still better than all pork. Many go 60/40 or 70/30 and 80/20 but seem to know a secret in how to keep it juicy. I wish those who know would help us beginners.

A man asks for directions to the store and you give him directions to a prison…geez.

Ive been using beef fat at 2 to 1 mix and it tastes like tender steak-- best deer burgers ever -- (get rib eye fat if you can )

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2 to 1

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2 parts beef fat to one part venison?

I smoke it for 4-5 hours at 180-200 degrees using pecan or hickory. I watch the color and pull it whenever that looks right. I’ll check periodically but dont over do it so that you melt all the fat out of it. I think the magic number is 152. Once you get there , put it in some ice water to stop the cooking process. Let it cool, dry it off and package it for the freezer.

70/30 deer to pork is way to lean for sausage. 50/50 for fresh is fine. 50/50 for smoked is fine if your using butts. If using picnic of leaner you need at 60 pork 40 deer.

Find a recipe - it can vary depending on smoked green onion sausage, breakfast sausage, etc.

50/50 deer to Boston butt comes out great and will still be less fatty than your typical grocery butcher fresh sausage.

Our last deer I just did burger meat did 85/15 deer to bacon end pieces

I repurposed some brisket trimmings a friend gave me. Picked through the trimming and picked the “good fat” and pieces that had meat on them. I did 75/25 deer/brisket trimmings and it came out great.