www.sausagemaking.org

Posted: **Fri May 15, 2009 3:21 pm**

i am making a buffalo sausage and i thinking i should do the ratio 3parts buffalo and 1 part pork butt
what do you think
thanks

Posted: **Sat May 16, 2009 1:04 pm**

What kind of sausage are you intending to make? By Buffalo do you mean water buffalo?, bison? Cape Buffalo? I like to have 25% fat in a fresh sausage a dried sausage can be a little less around 20% . Pork shoulder is around 25% fat. The buffalo meat ( i'm guessing Bison) will have almost zero fat . So a mix of 3 parts buff to 1 part pork would be 6.25% fat and would be very dry and not make a good sausage. What you need to do is add pure fat . 2.5 lbs for every 8 lbs of Buff. meat

Posted: **Mon May 18, 2009 2:57 pm**

I agree with the Big Guy: buffalo (if, by that, you mean bison) is extremely lean meat. If you want a very lean sausage, great. But you do run the risk of getting a very dry, mealy sausage (otherwise known as a BAD sausage). Normally, you would add quite a lot of pork back fat to increase the fat ratio to at least 25% of the mix.