Recent content by andyw616
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Not sausage but what do you add to your deer meat when grinding?
Just to throw it in as a option I use 50/50 venison and buy pork shoulder whole or sliced into steaks and just grind that. But im going to check at the local butcher for fat just to compare. Good luck! -
Hi from Missouri
Just wanted to sey hey. This looks like a good place to pick up great info. I have a silver smoker and a 40 inch masterbuilt electric. Currently working on deer sausage and snack sticks. Allready finding a lot of help. Thanks everyone.
