2

I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?

Rodrigo de Azevedo
  • 653
  • 5
  • 16
john plourd
  • 31
  • 1
  • 2
    What kind of sausage are you intending to make? Common sausages have a fat content in the range of 0 to 50%, making it hard to give you a general advise. Depending on the amount of fat in your pork belly, even that alone may make a rather lean sausage. – Tor-Einar Jarnbjo Nov 20 '14 at 18:02

1 Answers1

1

Michael Rhulman recommends 3 parts meat to one part fat when making sausage.

moscafj
  • 72,382
  • 3
  • 117
  • 207