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So this year I'm going to grind most of my deer meat and use it for burger. I've not done this before. Should I blend it with beef tallow, or fatty pork trim I have from butchering a hog? What ratio?
After I harvest my cayenne's I'll freeze them. Then if I want to use them in snack sticks later, thaw them, chop them up and add them with the other ingredients? Or do they need to be dried at the time of harvest to be used in such a way? Thanks for your knowledge!
I see what you mean,c farmer. I usually buy it from a locker but because of location it's kind of a pain to get. Just checking if making it was an option.
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