I am considering my next sausage type and the texas hot link seems like it fits the bill. Typically I mix pork, pork fat, and venison for my sausage. I have both beef and pork fat in my freezer as well as some 80/20 ground venison/beef fat that I could use. Would you stick to the beef fat and go with just beef fat venison? Or would you go with the pork/venison? Opinions? I'll be using Chef Willies recipe since it's got a cult following on here :-)