I know many people use venison. Sadly, I'm not a hunter. I'm making summer sausage. My first batch was brisket flat and pork butt. Loved the taste. But brisket flat is too expensive, and I've read alot of brisket fat is not as good as the fat from pork butt, so even whole packer brisket costs alot once fat is gone. My question, do you think something like London broil would give similar taste profile, or be totally different? (I can get London broil BOGO price, often. It's very lean, I use it for my beef jerky all the time, so I'd use even more pork butt fat, driving the cost even lower.
If I try a whole packer brisket, would I grind the HARD fat too?
If I try a whole packer brisket, would I grind the HARD fat too?
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