venison summer sausage and hot sticks question

I am looking at making some summer sausage and hot sticks within the next few weeks. My question is I have a 3 gallon bucket of pork fat from a fresh hog and I am wondering if I can add it to the mixture of ground venison to act as a binding agent for both of these or if I need to add something different to bond them together?

Made a batch of summer for a friend, used 9 lbs duck and goose, 6 lbs of venison and 10 lbs of pork butt roast with PS brand plain summer sausage seasoning mix. While the smoker was set up I also ran a batch of salmon just in time for Christmas.

I've made about 200lbs of goose summer sausage. I use 15lbs goose meat to 10lbs 72% pork trim. All has turned out excellent. I like the taste of it much better than venison summer sausage.

When making venison summer sausage I use 1/3 pork and 2/3 venison. The ground pork I use is usually a butt roast deboned and using all the fat. This still is on the lean side compared to some summer I have sampled. On a side note I am going to help a friend make some summer using duck and goose meat. I do plan on adding about 10% more pork than usual. Anyone ever tried using duck or goose meat? Have had jerky made from it and it was a bit dry and chewy. The jerky was ground meat and made in a dehydrator.

I mix with pork as well. Usually what Evers the cheapest. Do use alot of pork belly.

Nothing better than pork back fat in my opinion. We vac seal ours in 1 pound chunks for making sausage. I know people use beef fat as well, but I have always been a pork fat guy. Just make sure to keep it very cold when mak8ng the sausage. I grind it, mix it immediately and them throw the mix in the freezer a bit to firm up the fat. The heat from your hands will start to melt the fat.