So I've got some venison that I am looking to turn into sausage. Most of the recipes I see call for cutting it with pork fat. I don't eat pork, so this isn't an option for me, so I need your help.
1) anyone have a suggestion on alternatives to pork fat. I've seen written a few places that beef fat is too strong a taste and will overpower the venison. I was thinking possible chicken fat or goose or duck fat (guiding the lily there?) Anyone have any thoughts on which fat to go with?
2) Does anyone have any thoughts on where to find the fat? I've found some rendered duck fat for a reasonable price, but the shipping is upwards of $45. http://is.gd/KNtUaC Does anyone know where I can buy fat in the DC/Balto area? Maybe a kosher supermarket in Baltimore for schmaltz?
Any thoughts are appreciated.