Glad to hear it worked out. We mix our sausage 50% deer and 50% 80/20 pork. We are very picky when trimming as well. Deer fat is not good tasting fat so be picky when cleaning it up. We normally make around 600lbs of sausage, burgers, pepperoni each year and have managed a number of good recipes over the years so if you ever want a couple let me know! As I’m sure many on here would agree the best part of making sausage is the taste testing so make sure you have hot grill ready and the sharing of all the hunting memories from years past and the new ones made. Also nice to mix in a couple cigars!
Last edited by zcilahim; 02-22-2021 at 06:02 PM.