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Pork fat

Stressless

Active Member
2,128
85
Keene, OH
So I don't anything to my venison, when I make sausage I just pull a package of grind and add my homemade already pre-mixed seasonings for Breakfast sausage, Hot Italian sausage, meatloaf etc.

Serious question, why add mass produced or any other fat to such a healthy, low cholesterol meat that is fact is one of the most expensive $ meat/pound (License, Bait, Weapon, gas, time, etc, etc)