We processed the one deer last night. Instead of keeping any roasts this time, we decided to just burger the entire deer. So I got some 50/50 pig fat/pig meat to mix into the venison. If you have ever had venison, it's so lean, that it will not keep a shape such as meatballs or meatloaf at all. Adding in some of the fat will help that. We mixed in 1 lb pig to about 6-7 lb venison. This seems to be a good ratio. We ended up with about 40 lbs of venison burger.
This weekend, about 5 lbs or so will be made into salami. Look for that recipe this weekend when it's pulled out to make. It's a rather simple and excellent recipe, since it involves no mixing at all, after you initially put it all together.
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