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I'm sure this has been touched on frequently, but what type of fat (pork fat, bacon pieces and ends, ground pork, ground beef) and ratio is best for ground venison?
I'm sure this has been touched on before, but I'm grinding up my deer this weekend and have a few questions. What type of fat should I cut in (Pork fat, bacon pieces and ends, or just cut in ground pork or beef) and What ratio should I stick too?
Thanks in advance!