hamburger meat mixture ?

I was going to grind up some deer meat with a beef brisket and wondered how much brisket I'd need to add to get the hamburger meat the equivalent to a 90/10 beed mix that you'd buy from the store. Any ideas how much fat the brisket adds?

What about breakfast sausage? What should I mix with the deer meat for breakfast sausage? And how much of it to get a lean, breakfast sausage?

Thanks in advance.

I would go 1 part venison to 1 part beef brisket. That should end up being pretty lean, if that's what you're looking for.

Pork fat works great for adding flavor and helps the patty to stick together, so I've always ground my venison with bacon. I buy those 3 lb. bulk packages of bacon ends & pieces and try to run it through the grinder at about a 3 to 1 ratio - 9 lbs venison for every 3 pound package of bacon. I grind it together, mix it up good in a big tub, then grind it again. It comes out with a fine texture, even color, and it cooks up real nice.

For breakfast type sausage, I would go out and buy the cheapest (fattiest) pork roasts you can find. It'll probably have a bone in it that you'll have to cut out. Cut it up in strips that will fit your grinder and course grind it 2 parts venison and one part pork. Then mix in your seasonings and course grind it again into sheep casings to make links, or you can form into patties.

I assume you will just add a commercial seasoning mix, right? If you want to make your own seasoning, you can look it up on the internet - there's 1,000's of recipies for sausage.