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Non-Cattle Specific Topics
Recipes & Cooking
Calling all venison sausage makers... I need help.
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<blockquote data-quote="3waycross" data-source="post: 1072318" data-attributes="member: 6713"><p>2 parts venison to 1 part gound pork butts. Then season it the way you want! Been doing it that way for 30 years with Elk, Antelope, and all kinds of deer!</p><p></p><p>You can grind a little bacon in there but DO NOT use any bacon that is called smoked, maple, or honey cured. Your sausage will taste like candy if you do!</p></blockquote><p></p>
[QUOTE="3waycross, post: 1072318, member: 6713"] 2 parts venison to 1 part gound pork butts. Then season it the way you want! Been doing it that way for 30 years with Elk, Antelope, and all kinds of deer! You can grind a little bacon in there but DO NOT use any bacon that is called smoked, maple, or honey cured. Your sausage will taste like candy if you do! [/QUOTE]
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Calling all venison sausage makers... I need help.
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