Beef fat vs Pork fat ?

Sausage making and curing meats.

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Beef fat vs Pork fat ?

Postby leolaquitzon » Sun Aug 28, 2022 10:36 pm

I have always made my Summer sausage , Snack sticks and Bologna using pork butt for my fat to blend with my venison. Well I bought a bag of untrimmed Tri tips and after I got done trimming I ended up with a big bag of Beef fat and I figured I could use it with my venison this year. What does everyone think of this idea ?
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Re: Beef fat vs Pork fat ?

Postby Rambo » Mon Aug 29, 2022 6:39 am

I don’t know why it wouldn’t work. There’s some pretty good sausage hands around here if one of them sees this thread they’ll answer
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Re: Beef fat vs Pork fat ?

Postby jmcrig » Mon Aug 29, 2022 6:51 am

As long as it's not a mushy fat, I'd use it.
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Re: Beef fat vs Pork fat ?

Postby OldUsedParts » Mon Aug 29, 2022 7:02 am

Back when a friend would help me do my Smoked Venison Link Sausage, he would use Beef Fat from trimmings and it turned out very good.
Good Luck in what you decide and let us know how it turns out. :tup:

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Re: Beef fat vs Pork fat ?

Postby Papa Tom » Mon Aug 29, 2022 1:03 pm

I would take Mark's advise.
I prefer pork fat to me beef fat has a heavier texture and seems to have a bit higher melting point (not necessarily a bad thing).
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Re: Beef fat vs Pork fat ?

Postby Tbdoppler » Tue Nov 29, 2022 2:55 pm

I made my deer hamburger for years using steak trimmings & it was always pretty good. Last few years I have used smoked bacon mixed at 70% Venison/30% smoked bacon & my family likes it much better.
I like a little pure beef sausage every now & then, in general most seem to prefer beef/pork mix or pure pork.
It may not be bad to utilize the beef trimmings, but think you will be happier with the result if you get the pork up to at least 30%

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