Making sausage

[shadow]

Hey guys, me and dad are making sausage tomorrow and we want to make 70 pork 30 deer or 70/30 mix as it is known. Do any of you know a formula for this? We usually have all pork and it has been awhile since we had deer to go with it and don't remember the formula we used. We have 11 pounds of deer meat and need to know how much pork to go with it. If you have a formula for that, I would love to have that too so I don't have to keep bothering you. Thanks in advance!

[Cappy]

We usually do 50 -50 and use boston butte when we catch the twin packs on sale. you cna of course use more pork but less can be kinda dry.

[20watt]

I've never made sausage but if your trying to figure out a 70/30 ratio here goes. Divide 70 by 30 to get your multiplier, 2.33 to 1 ratio. 11 lbs x 2.33 =25.67 lbs

[shadow]

Thanks 20watt! I was close, I had come up with about 22 lbs. I really appreciate the responses! You guys are the best!

["D"]

22 lbs will be enough for sure. That will be 67% pork 33% deer. Like Cappy , we usually do 50/50.

[shadow]

22 lbs will be enough for sure. That will be 67% pork 33% deer. Like Cappy , we usually do 50/50.

I've tasted the 50/50 before but I like mine a little more moist. We cut alot more fat off than most do. I do have some pictures but it got late last night so I will post them the next time I go to my mom and dads. The pics are on my mom's camera.

[PawPaw Gene]

If that is the same recipe of the one we tasted last year or year before all I can say, Ce C'est Bon
"gene"

[Tracker123]

What cut of pork did you use Dwayne? We grind our own sausage and hamburger here. For sausage, we use the short ribs after much experimenting. We do a separate batch with real maple syrup - it's serious. For the maple syrup ones, form links. Then flatten out home made pre-cooked biscuits, wrap biscuit around sausage along with a thin slice of cheddar cheese (called kolaches). Then bake until golden brown. It's a tradition we have here at home we do every Christmas morning for the past several years. Thought I'd share.

["G"]

I've tasted the 50/50 before but I like mine a little more moist. We cut alot more fat off than most do. I do have some pictures but it got late last night so I will post them the next time I go to my mom and dads. The pics are on my mom's camera.

That sounds great Dwyane good deer sausage is hard to beat

[Ferdi]

I must be missing something on the math here? How can a 70/30 mix for ELEVEN pounds of deer be 22 0r 25 pounds? Could somebody splain it to me? I took my shoes off and came up with 4.72 pounds of fat (one o my toes is short that's why the.72) for the 11 pounds of deer meat.

Randy, Christmas sounds delicious at your house for breakfast. Ferdi