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Recent Posts

  • @Crawrugger Fat is key for flavor and texture!

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  • C

    @Joe-Hell Thanks, I’ve been using Pork Butt (for instance 16 lbs of venison and 8 lbs pork butt or shoulder) as my fat source but after reading more on the subject am obviously not getting the correct ratio of fat to lean meat in my fresh sausages and snack sticks as I should be.

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  • @Crawrugger Check with your local grocer or butcher! It’s not an item you’ll likely see on the shelf but if you ask they can generally provide it for you.

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