Smoked Sausage

Description

Venison is very lean, with virtually no fat marbled in the meat.  If present, the fat is external.  All external fat should be removed because venison fat solidifies unless the food is eaten very hot, hence venison fat is not very palatable.  Pork fat is usually added to the venison meat to add fat.  You can get pork trimmings from your local butcher.  I like to make 60/40 venison sausage, which means you mix 60% venison with 40% pork fat trimmings.