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Old 06-24-2004 | 06:25 PM
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jerseyhunter
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Default RE: Best Venison Sausage Process/Recipe?
Not putting enough pork in the recipe has a tendacy to make it too dry.
I learned that the hard way, I used Pork loin and it was naturaly very lean. Never made that mistake again. I would rather have to much fat than not enough.
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