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Pork fat or beef fat for venison?

 
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Walt G



Joined: 02 Feb 2015
Posts: 3

PostPosted: Mon Feb 02 15 9:23 am    Post subject: Pork fat or beef fat for venison? Reply with quote

I am planing on making venison sausage. I went to the local grocery store and asked for pork trimmings at the meat department. When I got home I realized they gave me beef suet. I was going to make sweet italian sausage. Anyone use beef suet with venison?
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Gray Goat
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Joined: 25 Nov 2009
Posts: 699
Location: Crystal Lake, IL

PostPosted: Mon Feb 02 15 12:01 pm    Post subject: Reply with quote

I always prefer pork fat in sausage. Beef fat is not as creamy and tends to have a yellowish color after cooking. I think the pork fat has a better taste as well. I hope this helps Very Happy
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Beertooth
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PostPosted: Sat Feb 07 15 11:23 am    Post subject: Reply with quote

I would go back, pork!
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Walt G



Joined: 02 Feb 2015
Posts: 3

PostPosted: Sun Feb 08 15 10:28 pm    Post subject: Reply with quote

I did use the beef fat in the venison but not for sausage. Just ground 25 to 30% fat into the meat and froze in one pound packs to use. I think it tastes better then beef.
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Rinngrizz
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Joined: 13 Mar 2012
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PostPosted: Tue Feb 10 15 7:46 am    Post subject: Reply with quote

for years we used beef tallow (sp) in our summer sausage. Always worked out well for us. Unfortunately the local butcher where we got it closed up and we have since used pork trimmings. Both work fine IMHO.
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S Roche



Joined: 09 May 2013
Posts: 16
Location: Nebraska

PostPosted: Tue Feb 17 15 9:18 pm    Post subject: Reply with quote

I too used beef tallow until about 25 years ago and then changed to pork butts. Just trim off the heavy fat that doesn't render out and grind the rest. My standard batch is 100# venison and 35# pork. After stuffing and smoking the fat will blend in nicely.
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