I do all my own, I use the does i kill for steaks, roasts,and chops, Everything on the bucks but the backstraps i make into to german ring sausage, breakfast sausage, burger and jerky. I use bacon ends and pieces to grind into my burger, usually 20%, It really helps the patties stick together and gives it that hint of smoked bacon flavor. When we make sausage a bunch us order pork butts and do a 60/40 mixture of pork to deer.
Last edited by sdhunter11; 09-23-2012 at 02:17 PM.