I'm getting close to jumping into the world of making and smoking chubs. I've read alot and found some recipes on the internet that I can try. But a majority are using 70% Venison and 30% pork. I have no more Venison in the freezer so my question is, should I use 93/7 GB or perhaps a lean rump roast or something like that and grind it?
Thoughts?
Thoughts?