For fresh breakfast sausage from venison I’ve used Holly, #110 and Maple, and all are excellent. I add pork fat to get 25-30% fat. For snack sticks the buddies who seem to consume most of my snack sticks really love Willie’s. High temp pepper jack cheese and Willie’s makes a killer snack stick.
Podcast
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I’d be down with subscribing to a meatgistics podcast. Appreciate the insights you guys provide.
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Hosshess Thanks, a podcast is something we have talked about doing in the past. Austin and I obviously hate hanging around and talking to each other about both meat processing and non meat processing topics so it would be a huge inconvenience to us (obvious sarcasm!) so we don’t want to do it unless people would be into it.
We are kicking around a few different formatts for it so if anyone has any suggestions or thoughts on what you would like to hear/see from us please let us know!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon I would watch as well.
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Jonathon
Right on I caught the tail end of the live broadcast and thought I’d through in my vote. As far as format I like the idea of uploading the meatgistics videos as audio or both. The idea of topics like a technique or recipe is also intriguing. Standing by! -
Podcasts? What’s that? I’ll have to check with my kids. Just kidding but never seen one. If you guys do it…Count me in.
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