Stressless
Active Member
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)
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)
