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I like to have 25% fat in my sausage. pork butt is 25% fat, venison is 0% so a 50/50 mix would give you only 12.5 % fat in your sausage that will work in a snack stick but be too dry for a fresh sausage you need to add more fat.
some improvement I didn't get the same error message the last time I submitted a text message but I still get it when I click on the insert an image icon
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