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.
I’d be down with subscribing to a meatgistics podcast. Appreciate the insights you guys provide.
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!
msalmon last edited by
Jonathon I would watch as well.
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.