processing deer meat

[bluffman2]

when you guys process your deer meat do you add pork??
if i remember correctly it is 60%deer 40% pork
by doing that it add the neccasary fat to the deer meat.....we are going to try to make hamburger/sausage (grounded) and link sausage......then just cut the rest up for steaks!!!

and what all seasoning do you guys use while grinding it up??

[Capt. Fred]

I personally don't add any pork. Most folks do. It's pretty dry without any pork but we don't mind it. I just buy the pre-mixed seasoning at my local butcher shop or supermarket.

[imanutskie]

It all depends if im smoking kielbasi and i want a good product for all i do a 40 60 if its just for me 50 50 a summer sausage is usually 60 40 a salami hard 75 25 hamburgers for the grill 100 or a 90 10 .just experiment after years of experience youll find whats preferable to you . I mostly do kielbasi smoked but some fresh and the polocks that have had it tell me its the best they have ever had .The sausage maker has all youll probably need for sausage recipes and prossessing.