can anyone out there tell me what type of pork or beef needs to be mixed with the venison to have proper fat?

50% ground up deer meat and 50% regular pork sausage..

http://www.cooks.com/rec/view/0,1627...247202,00.html

Agree with WBL. I mix 50/50. You can get it ground from a butcher; or if you have a grinder (I use my wife's kitchenaide) You can buy a pork shoulder and cut all the meat off and grind your own. A little cheaper but also a little more work. Didn't notice any difference in taste.

If you plan on doing a bunch of it, go to Ebay and find a good grinder. It is well worth the investment. I bought 2 earlier this year. The 1st I won the bid on was a 2000 watt grinder, and then I saw the 3000 watt, so I bid and got that one. I gave the other to a good friend. Do not get anything less than 2000 watt and make sure it says it comes with the sausage tubes. I used mine the other day to grind a doe for someone and had her done in an hours time. my old 150 watt grinder would do the job, if you wanted to be at it all day. You should be able to get one for $100 or less. My 3000 watt is 2 speed and reverse(in case it gets in a bind). I am going to start doing my own sticks and sausage, as we have hunters that want to buy them from my own supply. I bought a better one last year after paying the price for our processor to make them for me lol

BTW - another good investment would be a good vacuum sealer. it will help your sticks, sausage, and any other products last longer in the freezer. Air is what causes freezer burn and causes your products to spoil. Regular zipper lock freezer bags will not keep enough air out, unless you are eating it quickly.

Thanks guys,I have a grinder and all the tools have made some good salami last year with some deer meat someone gave me it had the perfect mix of fat i used a lem summer sausage kit it was good but a little to salty for me so i plan to just get a recipe from online.

also i just bought a vacuum sealer may buy a sausage stuffer one that you crank the handle seems so much faster then a grinder when stuffing the casings.

When I make summer sausage I use 12lbs venison and 3lbs ground pork. I buy it from the super market. Works great.

I hate to be so dumb but when you guys say pork do you mean like sausage?